Spaghetti Nero with Garlic Shrimp
This Spaghetti Nero with Garlic Shrimp tastes like it comes straight from a fine dining restaurant. The wonderful squid ink pasta is coated in a delicious garlic butter sauce and topped with juicy seared shrimp. Such an elegant and easy dinner, perfect for date night or for entertaining. You can use fresh arugula/rocket or spinach in the dish and the addition of red pepper flakes is totally optional!
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- 8 oz squid ink pasta
- 4 cloves garlic
- 9 oz peeled and de-veined shrimp
- 1 tbsp olive oil
- 1/3 cup butter - cut into cubes
- 1/2 tsp dried oregano
- 1/4 tsp chilli flakes - optional
- 1 cup arugula/baby spinach
- parmesan - optional
Peel the garlic and slice it paper thin (see note1) and set it to one side for later.
Place a large pan of water onto boil. Once it is bubbling add a generous amount of salt and cook the squid ink pasta according to the package instructions. (Reserve a cup of the pasta water before draining)
Place a large frying pan over medium high heat and once hot add the olive oil and the shrimp. Cook for 1 minutes on each side.
Add in the butter cubes, garlic, oregano and chilli flakes. The butter should melt instantly. Pour in 1/4 cup of the pasta cooking water and allow the sauce to bubble gently for a further 2 minutes. Season the sauce generously with salt and pepper.
Add in the arugula/spinach.
Drain the pasta mix into the butter sauce, stir to combine, adding more cooking water to loosen the pasta if needed.
Serve immediately, garnished with parmesan, if desired.
- Slicing the garlic rather than mincing it, means it won't burn in the butter whilst the shrimp cook.
Calories: 864kcal | Carbohydrates: 83g | Protein: 41g | Fat: 41g | Saturated Fat: 20g | Cholesterol: 402mg | Sodium: 1307mg | Potassium: 163mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1255IU | Vitamin C: 8.6mg | Calcium: 221mg | Iron: 6.7mg