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Homemade Spaghetti Nero with Garlic Shrimp photo
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Spaghetti Nero with Garlic Shrimp

A quick, savory squid-ink pasta tossed in a buttery garlic shrimp sauce with greens.
Prep Time10 minutes
Cook Time10 minutes
Total Time10 minutes
Servings: 2 servings

Ingredients

  • 8 oz squid ink pasta
  • 4 cloves garlic sliced paper-thin
  • 9 oz peeled and deveined shrimp
  • 1 tbsp olive oil
  • 1/3 cup butter cut into cubes
  • 1/2 tsp dried oregano
  • 1/4 tsp chili flakes optional
  • 1 cup arugula or baby spinach
  • parmesan optional, for serving

Instructions

  • Peel the garlic and slice each clove paper-thin; set aside.
  • Bring a large pot of water to a boil, salt generously, and cook the squid ink pasta according to package directions; reserve 1 cup of pasta cooking water, then drain.
  • Heat a large frying pan over medium-high heat, add the olive oil, then add the shrimp and cook about 1 minute per side until pink and just opaque; remove if desired or leave in pan.
  • Reduce heat to medium, add the cubed butter, sliced garlic, dried oregano, and chili flakes to the pan; as the butter melts, pour in 1/4 cup of the reserved pasta water and simmer gently for 2 minutes to form a sauce. Season with salt and pepper to taste.
  • Add the arugula or baby spinach to the sauce and cook until just wilted, about 30–60 seconds.
  • Add the drained pasta to the pan and toss to combine, adding more reserved pasta water as needed to loosen the sauce; heat through for 30–60 seconds.
  • Serve immediately, topped with grated parmesan if desired.

Equipment

  • Large Pot
  • Large frying pan
  • Wooden Spoon or Tongs
  • Knife
  • Cutting Board
  • Measuring Cups and Spoons

Notes

  • Slicing the garlic prevents it from burning in the butter while shrimp cook.