Squid Ink and Saffron Pasta with Shrimp

Squid Ink and Saffron Pasta with Shrimp

40 Minutes for Prep and Cooking. Serves 2.


  • 8 oz. Dalla Terra Pasta Squid Ink and Saffron

       (mixed together)

  • ½ onion, diced

  • 1 large garlic clove, minced

  • 2 tbsp tomato paste

  • ¼ c. dry white wine

  • ¼ c. chicken stock or pasta cooking liquid

  • 4-6 oz. cooked shrimp

  • ¼ c. cream

  • Cajun seasoning

  • Smoked paprika

  • Salt

  • Cracked black pepper

  • Dried parsley flakes

  • Lemon juice

  • Parmesan cheese, grated

Cooking Directions:

  • Heat 1 tbsp of oil in a skillet. Sauté onion for 2 minutes.

  • Add garlic and sauté for 30 seconds.

  • Add tomato paste and cook 1-2 minutes.

  • Add wine and cook 3-4 minutes.

  • Meanwhile, cook Dalla Terra Pasta according to instructions on package.

  • Add broth or pasta cooking liquid to skillet and bring to a boil.

  • Add shrimp and cook, covered, until cooked through.

  • Turn heat on low and add ¼ cup cream, cajun seasoning, smoked paprika, salt, and black pepper to taste (but not heavy, to allow the flavor of the pasta to come out as well).

  • Add cooked pasta to the sauce in the skillet and toss to coat.

  • Top with parsley flakes, lemon juice, and parmesan cheese. Serve with roasted asparagus. Enjoy!

  • Tip: Use the cooking water from the pasta in the sauce as that will have the flavors of squid ink and saffron. Use ¼ cup pasta cooking water, and reduce chicken stock to ½ cup.

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