A simple dish with a touch of sophistication: black pasta (colored with squid ink) tossed with garlic-sautéed shrimp, served alongside a fresh lamb’s lettuce salad drizzled with olive oil.
If you’re looking for something easy to make yet special, this is the perfect choice. The squid ink pasta adds a delicate taste of the sea and a striking visual appeal. The garlic shrimp bring depth of flavor, while the lamb’s lettuce salad adds freshness and lightness to the plate.
It’s a quick recipe, but with the kind of look and flavor you’d expect in a restaurant.
Ingredients (serves 2):
For the pasta:
• 160 g of black pasta (squid ink spaghetti or linguine)
• 200 g of shrimp (peeled or unpeeled, as you prefer)
• 2 garlic cloves, chopped
• Olive oil
• Salt and black pepper to taste
• Chopped parsley (optional)
• Lemon zest (optional)
For the salad:
• 2 generous handfuls of fresh lamb’s lettuce
• Olive oil
• Salt
• A splash of lemon juice or balsamic vinegar (optional)
Preparation:
Cook the pasta in plenty of salted water according to the package instructions (usually 8–10 minutes). Drain and set aside with a drizzle of olive oil to keep it from sticking.
In a frying pan, heat the olive oil and lightly sauté the garlic until golden (but not burnt). Add the shrimp and cook for 2–3 minutes on each side, until pink and fully cooked.
Add the drained pasta to the pan, toss well with the shrimp, and, if you like, finish with chopped parsley and a hint of lemon zest.
Prepare the salad: wash the lamb’s lettuce and dress with olive oil, a pinch of salt, and a splash of lemon juice or balsamic vinegar if desired.
Serve everything together on a nice plate. The contrast of colors and flavors will win you over from the first bite.
Enjoy!
Leave a Reply