Squid Ink Pasta with Shrimp and Burrata Try this Squid Ink Pasta with Shrimp and Burrata recipe, or contribute your own.
- Heat 2 tablespoons olive oil in a large skillet over medium heat.
- Add 1/4 teaspoon crushed red pepper flakes and cook for 30 seconds, or until fragrant.
- Add 1/2 cup peas and 3 sliced garlic cloves. Cook for 2-3 minutes, or until peas are tender-crisp.
- Season with salt and freshly ground pepper to taste.
- Add 4 ounces squid ink pasta (or long pasta of choice) and 12 large shrimp (peeled and deveined) to the skillet.
- Cook for 5-7 minutes, or until pasta is cooked through and shrimp are pink and opaque.
- Remove from heat and stir in 1 ball of torn burrata cheese.
- Drizzle with olive oil to finish.
- Heat 2 tablespoons olive oil in a large skillet over medium heat.
- Add 1/4 teaspoon crushed red pepper flakes and cook for 30 seconds, or until fragrant.
- Add 1/2 cup peas and 3 sliced garlic cloves. Cook for 2-3 minutes, or until peas are tender-crisp.
- Season with salt and freshly ground pepper to taste.
- Add 4 ounces squid ink pasta (or long pasta of choice) and 12 large shrimp (peeled and deveined) to the skillet.
- Cook for 5-7 minutes, or until pasta is cooked through and shrimp are pink and opaque.
- Remove from heat and stir in 1 ball of torn burrata cheese.
- Drizzle with olive oil to finish.
- Carbohydrate 12.25999 g
- Cholesterol 127.68 mg
- Fat 8.80406000289468 g
- Fiber 4.18709994459152 g
- Protein 21.20608 g
- Saturated Fat 1.3177150003997 g
- Serving Size 1 1 recipe (279g)
- Sodium 283.652000000058 mg
- Sugar 8.07289005540848 g
- Trans Fat 0.715585000078387 g
- Calories 213 calories
Step-by-step
- 2 tablespoons olive oil
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup peas
- 3 garlic cloves sliced
- salt and freshly ground pepper to taste
- 4 ounces squid ink pasta or long pasta of choice
- 12 large shrimp peeled and deveined
- 1 ball burrata torn
- olive oil to finish
Overcrowding the skillet prevents the shrimp from searing properly and causes them to steam instead. Use a wide, heavy-bottomed twelve-inch pan to ensure adequate surface area for the twelve large shrimp and four ounces of pasta. Carbon steel or stainless steel works best here because both materials conduct heat evenly and tolerate the high temperatures needed to develop a light crust on the seafood without burning the three sliced garlic cloves. Crushed red pepper flakes require precise timing in hot oil; thirty seconds over medium heat releases their capsaicin into the fat before the paprika notes turn bitter. Fresh peas demand far less cooking time than mature garden varieties, usually softening to a tender-crisp state within two to three minutes. Preserved squid ink pasta imparts a briny salinity and dark color derived from cuttlefish ink glands, whereas standard semolina flour pasta offers a neutral flavor profile and lighter starch release into the cooking water. Fresh shrimp cook rapidly, turning opaque and pink within five to seven minutes depending on residual pan heat. Incorporating the torn ball of burrata off the heat prevents the high-fat cheese from completely melting into an oily separation; residual warmth softens the curd while maintaining distinct pockets of creamy stracciatella. Storage guidelines dictate that leftover burrata must be submerged in its original brine or fresh water in a sealed container and consumed within forty-eight hours to prevent souring.
