I haven’t done a pasta recipe in a while, so why not come back with a bang! This Appetizing Squid Ink Pasta With Bay Scallops Recipe is so delicious I knew I had to share it with you.
Now I know what you’re thinking. Squid ink pasta Jane, really?! You’re going to have to trust me on this one. It actually tastes just like regular pasta; however, it’s elevated aesthetically with its cool black colour. This dish is definitely a show stopper, so pull it out next time you’re entertaining seafood-loving guests. I initially saw this Appetizing Squid Ink Pasta With Bay Scallops Recipe on Pinterest. However, I’m all about putting my own spin on things.
First, I’ve increased the amounts to serve more than two (feel free to invite friends over!) and added some extra seafood because, hello, bay scallops! Second, I also changed the demi-glace to bouillon because it was easier to find in the grocery store, and lastly, I’ve added some spicy ingredients to kick things up a notch. I hope you enjoy it; we sure did!
Appetizing Squid Ink Pasta With Shrimp and Bay Scallops Recipe
Ingredients
- 16 ounces squid ink pasta
- 10 ounces bay scallops
- 7 ounces grape tomatoes
- 3 teaspoons garlic minced
- 1 medium lemon
- 1 bunch basil
- 4 tablespoons lobster bouillon
- 3 tablespoons butter
- 2 teaspoons garlic salt
- 2 tablespoons tomato paste
- 2 tablespoons sriracha
- 1 teaspoon red pepper flakes crushed
Instructions
- Prepare fresh ingredients for cooking. Cut tomatoes in half. Peel skin off the lemon, avoid removing any white part, and then finely mince the skin. Take the remaining lemon and, cut into quarters, remove the seeds. Cut basil (leaves only) into strips.
- Put a large pot of water on high flame and bring to a boil for pasta. Add 2 tablespoons of olive oil to a separate large pan to heat up. Then add garlic and sauté until slightly brown and fragrant. Add tomato paste to the pan and let it turn darker in colour, mixing frequently. Add tomatoes, lobster bouillon, sriracha, 1/3 cup of water, garlic salt, and red pepper flakes. Stir occasionally and cook for about 4 minutes until everything is blended and tomatoes are tender.
- Once water is boiling, add pasta and cook to your desired tenderness. I like mine cooked slightly past al dente.
- Add bay scallops to the pan with the sauce and cook until about 3 minutes. In a separate pan, cook shrimp until they turn pink, about 1 and a half to 2 minutes per side. Add shrimp to the sauce and give everything a good stir.
- Drain pasta reserving 1/2 a cup of water. Add pasta to the pan with seafood and sauce, add butter, 1/2 of the reserved pasta water, 2 tablespoons of the lemon zest, and all the juice from the lemon wedges. Throw in some salt and pepper to taste and give the pan a good stir to evenly coat the pasta with the sauce.
- Serve with choice of garnish.
