Black Pasta
in Shrimp Garlic Cream Sauce

Serves 2

4 ounces Black Squid Ink Pasta
2 cloves garlic, minced
1 tablespoon shallots, minced
2 teaspoons butter
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 pasta according to package directions.

In a skillet over medium high heat melt butter, sauté garlic and shallots for 2 minutes; add wine; simmer until reduced by one half.  Add broth and cream, lower the temperature and simmer until sauce thickens. Remove from heat; add nutmeg, lemon juice, salt and pepper. 

Twirl black squid ink pasta with a long-tined fork, slip pasta off the fork onto a serving plate spoon garlic cream sauce around the pasta, add shrimp, cheese, chives and serve.

Wine recommendation: Pinot Grigio; Pinot Noir