Squid Ink Tonnarelli with Rock Shrimp and Summer Corn
 
 
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Ingredients
  • ½ pound rock shrimp
  • 1 cup corn
  • 1 shallot, finely diced
  • olive oil
  • 1 teaspoon red chili crushed (plus more to taste)
  • Splash of white wine
  • 300 grams squid ink pasta
  • mint, plus more to garnish
Instructions
  1. Fill a large pot with water and salt it generously. It should taste like sea water. Bring the water to a boil and add the 300g of pasta. Set a timer for 1 minute less than the package instructions, and stir the pasta occasionally.
  2. While the pasta boils, heat a drizzle of olive oil in a large skillet (enough to coat the bottom of the pan).
  3. When the oil is hot, add the rock shrimp and a pinch of salt and cook for 1-2 minutes, tossing several times to cook on all sides. Remove the shrimp to a plate when they are just cooked through.
  4. Add the shallot and corn to the hot pan, and cook, stirring frequently until the shallot is translucent, then add a splash of white wine and the chili pepper.
  5. When the timer for the pasta goes off, use tongs to move the cooked pasta into the skillet and toss to combine with the corn and shallots.
  6. Add ¼ cup of pasta water and stir to incorporate. When the pasta water is absorbed, add the rock shrimp and and mint, and continue to cook just until the shrimp is warmed through. Transfer to a large serving bowl (we love this one) or individual plates and garnish with a little more mint and finishing salt. You can also add a little extra red chili pepper flakes if you like spicy food.
Recipe by The Taste SF at https://www.thetastesf.com/squid-ink-pasta-with-rock-shrimp-and-corn/