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SQUID INK PASTA WITH SHRIMP & MUSSELS Recipe

   
 

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     SQUID INK PASTA WITH SHRIMP & MUSSELS

Category   Entrees - Maindishes
Sub Category   None
Servings   4

Ingredients
1 pound squid ink pasta
2 tbsp butter
1 tbsp olive oil
1/2 panko breadcrumbs
1 tsp red pepper flakes
1-2 pounds mussels, rinsed and beards removed if any (can use frozen store bought)
lemon zest
1 pint cherry tomatoes
5 slices thick cut bacon
 
2 tsp chopped fresh parsley
1/2 salt
1 pound deveined shrimp
6 cloves of garlic -minced
1 1/2 cup dry white wine
Juice from 1 lemon
Black pepper to taste
4 tbsp cubed cold butter

Instructions
1. Thaw shrimp 2. Bring a large pot of salted water to a boil. 3. Cut bacon strips into cubes and cook in a pan until crisp. Place cooked bacon on paper towel to remove access grease 4. In a separate pan, heat 1 tbsp of butter over medium heat, add the panko breadcrumbs and toast until golden brown. Remove from heat and add to a bowl. To the bowl, add 1/2 tsp red pepper flakes, lemon zest, bacon crumbs, chopped parsley and a pinch of salt & pepper. Whisk to combine and set aside for serving 5. Rinse and remove beards from the mussels, if any of the shells remain open or do not fully close when rinsing, discard as these are dead. In a large covered saucepan on medium-high heat, add 1 to 1/2 cup white wine and mussels. Bring to a simmer and cook until mussels open on their own about 5 minutes. If using store bought frozen mussels simply follow the instructions and set aside
6. Heat 2 tbsp of butter in a large pan over medium heat. Add the shrimp, 2 cloves of garlic minced, salt & pepper and 1/2 tsp red pepper flakes. Cook for about 3-4 minutes until the shrimp becomes bright pink. Remove and set aside 7. In a large skillet (Big enough to hold all the pasta ingredients and toss everything together) heat the olive oil on medium-high heat until hot. Add the 4 cloves of minced garlic. Cook stirring occasionally for about 1-2 minutes and add the cherry tomatoes. Tomatoes will need about 4 minutes, stirring occasionally to heat and start to burst. 8. To the pan, add the white wine and simmer for 5 minutes. Add the cold cubed butter and whisk until the butter is melted 9. Cook the pasta to al dente, reserving 1/2 cup of the pasta water, drain pasta
10. While the pasta cooks, add the shrimp and mussels to the tomatoes, season with salt and pepper stirring occasionally 2-3 minutes until the protein is hot 11. Add the cooked pasta, 1 tbsp butter. Lemon zest, lemon juice to the pan. Add a bit of pasta water to the pan to help mix everything together – optional 12. Cook stirring frequently 2-3 minutes or until the pasta is coated with the sauce. Season and taste. (if the sauce seems dry, add more pasta water) 13. Serve immediately


Originally Submitted
8/21/2020





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