Wednesday, July 3, 2013

Shrimp Scampi with Squid Ink Pasta

Alaska Spot shrimp, sautéed scampi-style, served over a bed of squid ink pasta - WOW! Squid ink pasta is not just interesting to look at - it has its own flavor profile, which is a bit briny, so it pairs well with seafood. This was absolutely delicious - rich and flavorful. Also a pretty impressive dish to serve company! ~Patti

One of the many Alaska Spot shrimp we caught in our shrimp pots -
 Prince William Sound, Alaska.

4 tablespoons butter
2 cloves garlic, minced
1 teaspoon garlic salt
salt and pepper to taste
1 pound shrimp, cleaned and shelled
1-16 oz. package of squid ink pasta
scant handful of fresh parsley for garnish

First, clean and remove shells from shrimp. These handy seafood scissors are excellent for this. They even remove that pesky vein that runs up the back. 

Now, get your mise en place in order.  It's a term I learned in culinary school - means "everything in its place" which is essential, especially when you're cooking this fast. That means garlic minced, seasonings measured, plates at the ready...

Bring a large pot of salted boiling water to a boil. Add pasta and cook according to directions on package - about 7-8 minutes or until al dente.
Drain and set aside.

Saute butter and garlic over medium heat for about a minute. Toss in seasonings and sautee quickly - shrimp only take a few minutes, and you don't want to overcook them. Turn off heat, add pasta and toss gently to mix. Once on the plate, sprinkle with fresh parsley and serve hot.

Enjoy with a chilled glass of your favorite white wine.

Off with his head! Not the most glamorous part of making this recipe, but Audrey was up to the task. Best to remove heads and rinse immediately after catching for freshest flavor.

Or you could bite the shrimp heads off I suppose :)

Squid ink pasta can be found at specialty shops or in the gourmet 
isle of larger grocery stores - or if you're feeling adventurous, 
you can make your own from scratch.