Appetizing Squid Ink Pasta With Shrimp and Bay Scallops Recipe
Jane Crompton
If you love unique pasta, this squid ink pasta with shrimp and bay scallops is a must-try! I love how flavourful this is and the scallops were really perfect!
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.