Squid Ink Pasta With Seafood (Shrimp, Scallops, Crab)
Squid Ink Pasta with Seafood is pure Italian coastal seduction! Briny and savory shrimp, scallops and crab are twirled with glossy, jet-black spaghetti in a light tomato and white wine sauce with fresh herbs and garlic. If you’ve ever dreamed of dining along the Amalfi Coast, consider this your one-way ticket (no passport required)!
Servings: 6 servings
Equipment
- Shrimp Deveiner (optional)
Ingredients
- 1 pound medium or large shrimp peeled and deveined, tail off (See Notes.)
- 1 pound bay scallops
- Pinch salt and black pepper
- 6 Tbsp olive oil divided in half (can use some anchovy oil)
- 3 Tbsp chopped garlic
- 4 anchovy filets
- ¼ tsp crushed red pepper
- ⅓ cup chopped flat-leaf parsley divided in half
- 1-2 tsp Calabrian chile paste (optional)
- 8 ounces crabmeat divided in ½ (See Notes.)
- 1 cup dry white wine such as Pinot Grigio
- 2 pints grape or cherry tomatoes sliced in ¼ (about 2½ pounds
- ½ tsp salt or to taste at end
- ¼ tsp ground black pepper
- 1 pound squid ink spaghetti or other long pasta spaghetti + salt for pasta water
- Extra virgin olive oil for finishing
Instructions
- Gather and prep all ingredients according to specifications above. Put a large pot of water on to boil.(Please see the section above in the blog post for Step-By-Step instructions with photos.)
- Pat the shrimp dry with a paper towel, then season both sides of the shrimp with salt and black pepper.1 pound medium or large shrimp
- Separately, do the same with the scallops.1 pound bay scallops
- Heat half the olive oil in a large skillet or Dutch oven over medium-high heat. Once oil is heated, place the shrimp in a single layer in the hot pan and sear both sides of the shrimp until pink and cooked through (about 2 minutes per side). Work in batches, if necessary, and do not overcrowd the pan. Transfer the shrimp to a plate.
- Then, add the scallops to the pan in a single layer. Add more oil if necessary. The scallops are small and will only take about 2 to 3 minutes to cook through. Stir a few times while cooking, then add to the shrimp once cooked through.
- Reduce heat to medium-low and add the remaining olive oil, garlic, anchovies crushed red pepper, half the chopped parsley and the Calabrian chile paste (if including) to the pan. Cook until the garlic starts to soften and the anchovies have dissolved. Stir occasionally.3 Tbsp chopped garlic, 4 anchovy filets, ¼ tsp crushed red pepper, ⅓ cup chopped flat-leaf parsley, 1-2 tsp Calabrian chile paste
- Stir in half the crabmeat and stir until it’s coated. Sauté another 1-2 minutes.
- Pour the wine in the pan and scrape up any brown bits/deglaze.1 cup dry white wine
- Bring the wine to a simmer, then add the tomatoes, salt and black pepper and stir until well-combined. Bring the tomato mixture to a simmer. Simmer, uncovered for about 8 to 10 minutes to break the tomatoes down a bit and thicken the sauce.2 pints grape or cherry tomatoes, ½ tsp salt, ¼ tsp ground black pepper
- Meanwhile, bring a large pot of water to a boil. Once the water comes to a boil, add salt, then the pasta, stirring frequently.1 pound squid ink spaghetti
- Cook the pasta for 2 minutes less than the package directions, or about 2 minutes before you think it is al dente. Be sure to reserve at least 1 cup of the starchy pasta water.
- Transfer the cooked pasta and about ½ cup pasta water to the sauce, along with the remaining crabmeat and chopped parsley and the reserved shrimp and scallops (include any accumulated juices). Toss well, allowing the pasta to finish cooking in the delicious flavors of the sauce. Add additional pasta water if more moisture is needed.
- Once the pasta is cooked (al dente), turn off the heat. Drizzle with a little extra-virgin olive oil and stir again. Taste and adjust seasonings, then transfer to serving dishes and enjoy! Buon Appetito!
Video
Notes
Seafood:
- If starting with frozen shrimp or scallops, be sure to fully defrost them in the refrigerator before using. Try to avoid defrosting them in cold water as they will get water-logged.
- I used a large “26/30” shrimp in this recipe, which means there are approximately 26 to 30 shrimp in one pound. A medium-sized shrimp, such as a “31 to 36”, also works perfectly in this recipe.
- The shrimp must be 100% cleaned (i.e., deveined and peeled) with the tail removed.
- Use small bay scallops, not large sea scallops. If you do want to splurge and use the larger and more expensive sea scallops, you may want to cut them down into bite-sized pieces first.
- Almost any grade of crabmeat, such as lump, claw, backfin, special or jumbo lump (or any combination thereof), can be used here with great results. Purchase picked and pasteurized crabmeat, which is located in the refrigerated seafood section of most major grocery store, for ease and convenience. Imitation crabmeat should not be used in this recipe.
