Squid Ink Pasta with Seafood (Halloween)
Kelp or hearts of palm noodle pasta is flavored with garlic, shallots, and wine. A bit of squid ink added in lends a pleasant note of the sea and whole dish is lightened with a bit of lemon. Top with some shrimp or calamari and an egg yolk for a rich finish. This dramatic looking dish makes a nice Halloween meal. Use heart of palm pasta for a more toothsome noodle.
Servings 2
Calories 345kcal
Ingredients
- 2 tablespoons butter or avocado oil
- 1 shallot minced
- 2 garlic cloves minced
- 1/4 cup dry white wine or Pernod which has a mild anise flavor
- 1/2 cup chicken stock
- 1 tablespoon squid ink
- 8 ounce package kelp noodles rinsed, or heart of palm pasta, rinsed
- 1 teaspoon lemon juice and zest
- 2 egg yolks for topping, optional
- 8 ounce container pre-cooked seafood salad containing squid, shrimp, mussels, etc, or substitute uncooked shrimp or calamari
- parsley for serving, optional
Instructions
- Heat a large pan over medium high heat. When hot, add the butter. When the butter is melted, add the garlic and shallot and cook until fragrant and just golden, about 3 minutes. Add the shrimp or calamari, if using and cook until just opaque, about 3 minutes more. Set aside the seafood, leaving as much garlic and shallot in the pan as possible.
- Add wine, if using, and reduce until little to no liquid is left, about 2 minutes. Add the stock and reduce by half then add the squid ink, stirring to incorporate. Add the rinsed noddles and cook, tossing with tongs to coat the noodles in sauce. Cook until well coated and little liquid remains. Add lemon juice and zest.
- Split the noodles between two serving plates. Add seafood, tucking them into the noodles. Top with egg yolks, if using and sprinkle with parsley before serving.
Nutrition
Calories: 345kcal | Carbohydrates: 11g | Protein: 28g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 481mg | Sodium: 1278mg | Potassium: 220mg | Fiber: 2g | Sugar: 2g | Vitamin A: 760IU | Vitamin C: 12mg | Calcium: 344mg | Iron: 4mg