Black Pasta with Grilled Shrimp
Nutrition
Calories: 468 kcalCarbohydrates: 55 gProtein: 20 gFat: 28 gSaturated Fat: 9 gCholesterol: 100 mgSodium: 142 mgFiber: 5 gSugar: 6 gVitamin A: 17.325 IUCalcium: 44 mgIron: 12 mg
Ingredients
- 16 each Jumbo shrimp peeled and deveined
- 1 oz Olive oil
- ½ oz Fresh lemon juice
- 1 dash salt to taste
- 1 dash Black pepper freshly ground, to taste
- 12 oz black pasta dough black (squid ink) pasta dough
- 2 oz Olive oil
- 1 whole Garlic clove minced
- 8 oz Tomatoes peeled, seeded, and chopped
- 4 sprigs basil
Instructions
- Mise en Place:
- Peel and devein the shrimp.
- Combine the olive oil, lemon juice, salt, and pepper. Add the shrimp and marinate for 15 minutes.
- Roll out the pasta dough to the same thickness as the width of the narrow cutting roller. Cut with the narrow cutting roller to make a pasta that resembles square spaghetti.
- Finishing:
- Heat the second quantity of olive oil in a sauté pan. Add the garlic and sauté briefly without browning. Add the tomatoes and sauté another minute.
- Remove the shrimp from the marinade. Grill or broil just until cooked.
- At the same time, drop the pasta into boiling salted water. Boil until al dente. Drain.
- Toss the pasta with the tomato mixture. Add additional olive oil if needed. Taste for seasonings and add salt if necessary.
- Plate the pasta in spaghetti bowls. Top each portion with 4 grilled shrimp and garnish with a sprig of fresh basil.