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Beautiful black pasta
for a First Course
Dinner
Party or anytime....
I
think this black squid course is so special because of the unique
colors
of pink shrimp contrasting 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 First
Course Entrees all with photographs
Be sure to see my
Menu Ideas
with
many dinner courses all with photographs
Black
Squid Ink Pasta
in Shrimp Garlic Cream Sauce
recipe and
photograph created by Peggy Bucholz for www.finedinings.com
Serves 2
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
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 reduced to one-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 black squid ink pasta strands around a long-tined fork, slide off the fork onto the sauced
plates. Add shrimp, Parmesan cheese, chives and serve this
beautiful squid ink shrimp creation.
Wine
recommendation: Pinot Grigio; Pinot Noir
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