Name: Squid Ink Linguine with Seafood
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 12 oz Squid ink linguine; 0.5 lb Large shrimp, peeled and deveined; 0.5 lb Sea scallops; 0.25 lb Calamari rings; 2 tbsp Extra virgin olive oil; 2 tbsp Unsalted butter; 4 cloves Garlic cloves, minced; 0.5 cup Dry white wine (Pinot Grigio or Sauvignon Blanc); 0.5 tsp Red pepper flakes; 0.25 cup Fresh parsley, chopped; 1 tbsp Lemon juice

Seafood

Squid Ink Linguine with Seafood

Experience the dramatic flair of jet-black pasta paired with perfectly seared shrimp, scallops, and tender calamari. This elegant dish is finished in a delicate garlic butter and white wine sauce that highlights the natural sweetness of the sea.

Prep

15m

Cook

20m

Serves

Calories

540kcal

Qty	Ingredient
12 oz 340 g	Squid ink linguine
0.5 lb 225 g	Large shrimp, peeled and deveined
0.5 lb 225 g	Sea scallops
0.25 lb 115 g	Calamari rings
2 tbsp 30 ml	Extra virgin olive oil
2 tbsp 28 g	Unsalted butter
4 cloves 12 g	Garlic cloves, minced
0.5 cup 120 ml	Dry white wine (Pinot Grigio or Sauvignon Blanc)
0.5 tsp 1 g	Red pepper flakes
0.25 cup 15 g	Fresh parsley, chopped
1 tbsp 15 ml	Lemon juice

2 Method

Step 1. Bring a large pot of salted water to a boil. Cook the squid ink linguine according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.

Step 2. While the pasta cooks, pat the shrimp and scallops thoroughly dry with paper towels. Season with salt and black pepper.

Step 3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the scallops for 2 minutes per side until golden brown, then remove from the pan. Repeat with the shrimp until pink and opaque (about 2 minutes), then remove.

Step 4. Lower the heat to medium. Add the remaining olive oil and butter. Sauté the minced garlic and red pepper flakes for 1 minute until fragrant.

Step 5. Pour in the white wine and lemon juice, scraping the bottom of the pan to release the brown bits. Let the sauce simmer and reduce by half for about 3-4 minutes.

Step 6. Add the calamari rings to the sauce and cook for 1-2 minutes until just tender.

Step 7. Return the shrimp and scallops to the pan. Add the cooked linguine and chopped parsley.

Step 8. Toss everything together, adding the reserved pasta water a tablespoon at a time if the sauce needs more moisture. Serve immediately with an extra drizzle of olive oil.

·
Always pat your seafood dry; moisture is the enemy of a good golden-brown sear.
·
Do not overcook the calamari; it only needs about 90 seconds to 2 minutes or it will become rubbery.
·
Use a high-quality dry white wine that you would actually enjoy drinking to ensure a superior sauce flavor.
·
Reserve more pasta water than you think you need; squid ink pasta tends to absorb sauce quickly.