SAUTÉED SHRIMP WITH SQUID INK PASTA
Note: Look for squid ink pasta at gourmet stores or some Italian markets; it can also be found online. Recipe developed in the Chicago Tribune test kitchen.
• 1 lb. squid ink linguine (see Note)
• 2 tbsp. olive oil
• 1 small onion, finely chopped
• 1 to 2 garlic cloves, thinly sliced
• 1 c. dry white wine
• 1 lb. shelled and deveined shrimp
• 1 (28-oz.) can Italian plum tomatoes, drained, coarsely chopped
• Red pepper flakes
Heat a large stockpot of well-salted water to a boil; add linguine. Cook until al dente; drain.
Meanwhile, heat olive oil in a large skillet over medium-high heat; add onion and cook until it begins to soften. Add garlic; cook, 1 minute. Pour in wine; cook, stirring up any bits stuck to the bottom, until reduced by half. Add shrimp and tomatoes; heat to a simmer. Turn the heat to low; simmer until the shrimp is tender, about 3 minutes. Season with red pepper flakes and salt to taste, if needed. Toss with the drained pasta and serve.
Nutrition information per serving:
Calories 670 Fat 11 g Sodium 1,390 mg Saturated fat 2 g Carbohydrates 102 g Calcium 201 mg
Protein 37 g Cholesterol 175 mg Dietary fiber 8 g