Squid Ink Pasta with Shrimp, White Asparagus, and White Truffle Oil

squid ink pasta

So I started a new gig a month ago, and my new office is near Eataly, which is both really awesome and really bad.  It’s great because I now have access to the best ingredients and great food; but it’s bad because the gelato is so tempting.

I took advantage of my close proximity to pick up some squid ink tagliatelle and make this pasta.

Squid Ink Pasta with Shrimp, White Asparagus, and White Truffle Oil

  • 1 lb. squid ink tagliatelle
  • Kosher salt
  • ½ lb jumbo shrimp, peeled and deveined
  • 1 bunch white asparagus
  • 6 oz clam juice
  • 4 cloves of garlic sliced thinly
  • ½ cup white wine
  • ¼ cup half and half
  • 2 tsp crushed red pepper
  • Juice of 1 lemon
  • 2 tbsp butter
  • Olive oil
  • Italian parsley, chopped
  • White truffle oil

 

Bring a pot of water to a boil with a pinch of salt and about a teaspoon of olive oil.  Cook the squid ink pasta until al dente, about four to five minutes.  Drain and set aside.

In a pan, heat two to three tablespoons of olive oil and add the white asparagus.  Sauté until just turning brown and season with Kosher salt to taste.   Set aside.

In a large deep pan, heat two to three tablespoons of olive oil and the butter over medium heat.  Add the crushed red pepper flakes and cook until fragrant, about three minutes.  Add the garlic and cook for a minute.  Add the clam juice and turn the heat to high.  Add the wine and cook for three or so minutes until the wine reduces.  Add the lemon juice and the half and half, and simmer for two minutes.  Add the shrimp, cover the pan and cook until the shrimp curl and turn pink, about two to three minutes.  Season the shrimp and sauce mixture with kosher salt to taste.  Add the pasta and white asparagus and toss until well combined.  Arrange the pasta on plate and garnish with parsley and drizzle with white truffle oil.

Enjoy!

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