Ingredients:

  • 12 ounces (340 grams) Squid Ink Linguine
  • Coarse Kosher Salt (for pasta water)
  • 1 pound (450 grams) Large Shrimp, peeled & deveined
  • 1/4 cup (60 ml) Extra Virgin Olive Oil
  • 4 tablespoons (56 grams) Unsalted Butter
  • 8–10 large cloves Garlic, thinly sliced
  • 1/2 teaspoon Red Pepper Flakes (or to taste)
  • 1/4 cup (60 ml) Dry White Wine (optional)
  • 2 tablespoons Fresh Lemon Juice
  • 1 teaspoon Lemon Zest
  • 1/4 cup (15 grams) Fresh Parsley, chopped
  • Kosher Salt & Freshly Ground Black Pepper (to taste)

Instructions:

  1. Thinly slice the garlic. Pat the shrimp thoroughly dry and season lightly with salt and pepper.
  2. Bring a large pot of heavily salted water to a rolling boil. Add the squid ink pasta and cook according to package directions until al dente (usually 9-11 minutes).
  3. Before draining, scoop out and reserve at least 1.5 cups (360 ml) of the starchy cooking water. Drain the pasta immediately.
  4. In a large skillet, combine the olive oil and sliced garlic over medium-low heat. Cook slowly until the slices are fragrant and just beginning to turn light golden brown (about 3–4 minutes).
  5. Stir in the red pepper flakes. Increase heat to medium-high. Add the seasoned shrimp to the pan in a single layer. Cook for 1–2 minutes per side until pink and opaque. Remove the shrimp from the pan and set aside.
  6. Deglaze the pan by pouring in the white wine (if using) and scraping up any browned bits. Let it reduce by half (about 1 minute). Reduce the heat to low.
  7. Add the butter and 1 cup (240 ml) of the reserved pasta water to the skillet. Whisk constantly until the butter melts and the liquid forms a slightly glossy, cohesive sauce. Add more pasta water if the sauce appears too thick.
  8. Add the drained pasta, the cooked shrimp, lemon zest, and lemon juice into the skillet. Toss vigorously for 1–2 minutes until every strand is coated.
  9. Taste and adjust seasoning with salt and pepper. Stir in the fresh parsley just before serving.