I’m squeezing this in right at the last minute here, but I participated this month in Food ‘n Flix’s challenge, this month hosted by Deb at Kahaki Kitchen. This month Deb had us watch Beetlejuice, entirely appropriate for the month with Halloween in it. If you want to check out the announcement post, go here.
I was inspired for this month’s recipe from Beetlejuice’s black and white striped suit. The squid ink pasta noodles, which are absolutely delicious, but look quite freaky being dark black, are representative of Beetlejuice’s signature outfit.
I made the squid ink noodles from scratch, though I actually had a box of premade squid ink noodles in my cabinet. But I hadn’t made noodles from scratch in awhile and decided to go crazy this month. I followed Serious Eats instructions on how to make these noodles.
Squid Ink Pasta and Shrimp
- 10 oz fresh squid ink noodles
- 10 oz cleaned shrimp
- 5 oz cherry tomatoes
- 3 garlic cloves, minced
- 1 tsp olive oil
- 1/4 bunch basil, chopped
- 1 tbsp parmesan cheese
- 1 tbsp butter
- 1/2 tbsp tomato paste
- 1/2 lemon, zested
- 1 1/2 tbsp chicken broth
- salt and pepper, to taste
- crushed red pepper, to taste
- Bring a large pot of water seasoned with salt to a boil.
- In a skillet, heat the olive oil. Add the garlic and sprinkle with salt and pepper. Cook for 30 seconds.
- Add the tomato paste and stir, cooking for 3 minutes.
- Add the cherry tomatoes, chicken broth, 2 tbsp water, and crushed red pepper flakes. Cook for 5 minutes.
- Add the noodles to the boiling water. Cook for 3 minutes. While the noodles are cooking, cook the shrimp in the sauce for 3 minutes.
- Drain the pasta. Save the pasta water.
- Add the noodles, butter, half the basil, 1/2 cup of the saved pasta water, and lemon zest. Toss with the sauce. Cook for several minutes, to reduce the sauce to a desired consistency.
- Top with parmesan cheese and remaining basil.
- serves 2