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Be sure to see my
Menu Ideas
with many dinner courses all with photographs
I think this black pasta course is so special because of
the unique
colors of pink shrimp contrasted with black and
the white garlic
cream sauce ...
| I like to make different things for my guests,
not many have ever tasted this dish.
It is sometimes hard to find, super markets usually do not carry
it,
I found it at a gourmet deli in Portland Oregon and
just recently ordered it online living here in Tucson Arizona.
see more of my First
Course Entrees
all with photographs
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Squid Ink Pasta with Shrimp
source: recipe and photograph created by
www.finedinings.com
Serves: 2
Ingredients
4 ounces Black Squid Ink Pasta
2 teaspoons butter
2 cloves garlic, minced
1 tablespoon shallots, minced
1/4 cup dry white wine
1/4 cup chicken broth
1/2 cup heavy cream
Nutmeg, freshly grated to taste
1 teaspoon fresh lemon juice
Salt and pepper, to taste
6 frozen cooked Shrimp thawed, tails intact (61 - 70 count)
2 tablespoons Parmesan Cheese, finely grated
4 chive stems for
garnish
Directions
Prepare black squid ink pasta according to package directions.
In a skillet over medium high heat melt butter, sauté garlic and shallots for 2 minutes; add
white wine; boil until liquid is reduced by half. Add chicken broth and
heavy cream, lower the temperature and simmer until the sauce thickens and coats the back of a
spoon. Remove from heat; add nutmeg, lemon juice, salt and pepper. Spoon
sauce onto serving plates.
Twirl the pasta around a long-tined fork, slide off the fork onto the sauced
plates. Add shrimp, Parmesan cheese, chives and serve this
beautiful black squid ink shrimp creation.
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Wine
recommendation: Pinot Grigio; Sauvignon Blanc; Chardonnay |