PASTA AL NERO
Okay, hear me out—squid ink pasta with shrimp sounds super fancy, right? But it’s actually so easy to make. Let me show you how to whip up this restaurant-worthy dish – Pasta Al Nero without overcomplicating things. Trust me, it’s way simpler than it looks!
WHAT IS PASTA AL NERO?
Pasta al Nero, or Pasta al Nero di Seppia, is a type of pasta made with squid ink, giving it a striking black color and a slightly briny, ocean-like flavor. The squid ink is either mixed into the pasta dough or added as a sauce ingredient, making it a favorite in coastal Italian cuisine. It’s often paired with seafood like shrimp, squid, or clams to highlight its rich, savory taste. It’s fancy-looking but surprisingly easy to cook and enjoy!
INGREDIENTS YOU NEED:
- Squid ink Pasta
- Shrimps
- Butter
- Garlic
- Heavy Cream
- Salt and pepper
- Pecorino Romano
TIPS AND TRICKS FOR A SUCCESSFUL PASTA AL NERO
- Choose Fresh Seafood: Use the freshest shrimp or seafood for the best flavor. Frozen shrimp works too—just make sure it’s fully thawed.
- Don’t Overcook the Shrimp: Cook shrimp just until they turn pink and opaque. Overcooked shrimp become rubbery.
- Reserve Pasta Water: Save some starchy pasta water before draining—it’s great for loosening the sauce and helping it cling to the pasta.
- Cook Pasta Al Dente: Follow the package instructions, but shave a minute or two off for that perfect al dente bite.
If you’ve given this recipe a try and it won you over, please share your thoughts by leaving a rating and comment below! If you have any questions about this recipe, don’t hesitate to ask – I’m here to help and will respond promptly.
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PASTA AL NERO
Ingredients
- 230 g squid ink pasta
- 10 king size shrimps
- 2 tbsp unsalted butter
- 2 garlic cloves minced
- 1 cup heavy cream
- Salt and pepper to taste
- 1/8 cup pecorino romano
- 1/2 cup chicken stock
- 1/2 cup pasta water
Instructions
- Bring a large pot of salted water to a boil and cook the squid ink pasta according to package instructions. Reserve 1/4 cup of the pasta water before draining.
- Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the shrimps and cook for 2-3 minutes on each side until pink and opaque. Remove and set aside.
- In the same pan, add the remaining olive oil. Sauté the garlic and chili (if using) until fragrant (about 1 minute).
- Add the stock and let it simmer for 2-3 minutes to reduce slightly.
- Stir in the heavy cream, mixing well. Cook for another 2 minutes until the sauce thickens slightly.
- Return the cooked shrimps to the pan. Toss in the cooked pasta, adding a splash of reserved pasta water if needed to loosen the sauce.
- Season with salt and pepper to taste.
- Plate the pasta and garnish with pecorino Romano if desired. Serve immediately.