DISHORA / RECIPES
Squid ink pasta,
bright with lemon
Tender shrimp, juicy tomatoes and a light lemon finish.
Next: ingredients.
DISHORA / RECIPES
Ingredients • 4 portions
12 oz (340 g) dried squid ink linguine
1 lb (454 g) raw large shrimp, thawed, peeled & deveined
10 oz (283 g) cherry tomatoes, halved
3 tbsp extra-virgin olive oil, divided
4 garlic cloves (about 12 g), minced
1 lemon: zest + 2 tbsp juice; remaining wedges optional
2 tbsp parsley (about 8 g), chopped
¼ tsp fine salt (for shrimp)
¼ tsp black pepper
½ cup reserved pasta water, as needed
DISHORA / RECIPES
Set out your tools
Large pasta pot and colander
12-inch skillet
Heatproof measuring cup
Tongs, knife and cutting board
Fine grater
DISHORA / RECIPES
First, prep the ingredients
Pat thawed shrimp dry. Halve tomatoes; mince garlic; chop parsley. Finely grate lemon zest without the white pith, then measure 2 tbsp juice. Bring a large pot of unsalted water to a boil.
Visit the recipe for all instructions.