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Squid Ink Pasta

I’ve told you all how much I love the Italian market Eataly in New York City. Today I had a day off for a sister day in the city! We got tickets to the Rachael Ray show and then went to Eataly for lunch. Such a fun day! Well, except for the waiting in line at 9am in the freeeeezing cold to make sure we got into the show! (They give out more tickets than seats!).

Lunch at Eataly introduced me to a very nice sparkling chilled red wine! If I can only remember the name! We then walked around and did our usual shopping through the produce department, cheese department, fresh pastas, dried pastas, jarred spices, etc.

When I got to the pasta section, I saw the squid ink pasta, I knew I had to buy it. My sister got squirm-ish, and texting it to my cousins, one of my cousins did also! But it’s nothing to fear and it’s quite tasty! It’s a bit more bitter than regular pasta so it pairs well with sweet seafood and/or spice. I couldn’t wait to get this home to cook! Here’s what I made. Oh! And don’t forget my favorite baby cauliflower roasted in the oven. Today they had purple – my favorite color!

6 shrimp cleaned
2 tbs olive oil
1 clove garlic, minced
1 shallot, sliced
1/2-1 tbs red pepper flakes (depending on the spice level you want)
1 cup white wine
1tbs butter
1 large tomato, seeded and diced

In a sauté pan, sauté the garlic, shallots and red pepper flakes in the oil over medium heat. After about 5 minutes add the shrimp to the pan, salt and pepper them, and cook about 2 minutes on each side. Be careful not to burn the garlic.

Meanwhile bring a pot of water up to boil.

Add the wine to the sauté pan and let reduce. Add the butter and melt into the sauce.

Cook the pasta in the boiling water for about 2-3 minutes, drain and transfer the pasta to the sauté pan to finish cooking, another 2-3 minutes. Toss in the diced tomatoes and serve.