Black Pasta Squid Ink Recipe
With Shrimp, White Wine, Garlic and Parmesan Cheese


Black pasta Squid Ink recipe with shrimp, white wine, garlic and Parmesan cheese. I love this recipe with shrimp, it makes a unique pasta course or serve as a side dish. Be sure to see my Menu Ideas with many dinner courses all with photographs. See more of my First Course Entrees all with photographs

Black Pasta
source: recipe and photograph created by Peggy Bucholz

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Prep Time: 10 min   Cook Time: 10 min   Servings: 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 pasta according to package directions.

In a skillet over medium high heat melt butter, saute garlic and shallots for 2 minutes; add wine; boil until liquid is reduced by half. Add broth and 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 onto serving plates.

Twirl pasta around a long-tined fork, slide off onto the sauced plates. Add shrimp, cheese, chives and serve this beautiful delicious creation.


Wine recommendation: Pinot Grigio; Sauvignon Blanc; Chardonnay

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