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Squid Ink Pasta with Shrimp

This fun pasta dish is festive enough for Halloween, but you can make it any time of the year! If you can't find squid ink pasta, don't fret my pet...use regular pasta and enjoy it anyhow!
Servings: 2

Ingredients

  • 8 ounces (½ pound)  squid ink pasta (any shape)
  • 2-3 tablespoons extra virgin olive oil, divided
  • 8-10 ounces jumbo shrimp, peeled and deveined
  • 4 garlic cloves, thinly sliced (or more...to keep the vampires away)
  • ¼-½ teaspoons crushed red pepper flakes
  • 1 cup cherry tomatoes, cut in half
  • 1-2 tablespoons lemon juice 
  • ¼ cup starchy salted cooking water, reserved
  • 2 tablespoons unsalted butter
  • ½ cup grated Parmesan cheese, divided
  • ¼ cup chopped fresh parsley leaves, divided
  • Kosher salt and fresh black pepper, to taste

Instructions

  • Bring a large pot of salted water to a boil. Add a small pinch of salt to your shrimp and massage it lightly with your hand (this will make the shrimp more juicy and flavorful).
  • Heat 2 tablespoons of the oil in a heavy skillet over medium high heat until lightly smoking. Add the shrimp and sauté until opaque, about 1 minute (or slightly less than 1 minute) each side. Leave the browned bits that develop in the bottom of the pan. Remove shrimp to a plate.
  • Add more oil if needed to the pan, along with the garlic and pepper flakes. Cook, stirring often, until golden, about 2 minutes.
  • Add wine to deglaze the pan and reduce by half, about 2-3 minutes. Add tomato and parsley. Cook for 1 minute until tomatoes break down a little. Add the pasta, reserved starchy salted pasta water, lemon juice, butter, about half of the parmesan, and parsley. Return the shrimp to the skillet, mixing well. Top with remaining parmesan and parsley and serve.