Squid Ink pasta with Calabrian cream sauce & Shrimp

Courtesy of Kristen Faith Eats

I know I know black pasta that is squid ink? Promise me, it is worth giving it a try. If you're hesitant about the pasta, you won't be when it comes to this Calabrian Chile cream sauce. Kristen introduced me to the world of Calabrian chiles and now I want to put them in everything. It gives the sauce the perfect amount of heat and depth without overwhelming your taste buds. While I stuck with using shrimp you could swap in chicken, scallops, mussels.. the possibilities are endless.

Ingredients:

8 oz Squid ink Spaghetti

1 lb Jumbo shrimp

1.5 Tbsp crushed Calabrian chilis

1/2 C Rose Wine or dry white wine

3/4 C cream

1 shallot minced

4 garlic cloves minced

1/4 C parsley

2 tbsp olive oil

1 Tbsp butter

1/4 C parmesan (optional)

Salt and pepper

Pasta water

Directions:

Step 1: Bring a 8 Qt. Stock pot of salted water to a boil.

Step 2: In a 3 Qt saute pan add olive oil and butter over medium heat. Once melted add shallots and garlic. Cook until fragrant and softened (3 minutes).

Step 3: Add crushed Calabrian chilis and stir until evenly distributed. Add shrimp, season with salt and pepper. Cook for 2-3 minutes each side (depending on the size). Remove from pan and set aside.

Step 4: Deglaze the pan with rose wine. Simmer and reduce by half.

Step 5: Drop in your squid ink spaghetti and cook until al dente. When the pasta has about 4 minutes left, pour in heavy cream. Simmer and thicken. Make sure to stir occasionally.

Step 6: Add in pasta and toss. Add a ladle of pasta water and continue to toss the pasta, add shrimp back into the pan.

Step 7: Grate over fresh parmesan and toss. Garnish with parsley and red pepper flakes.