This dish is sure to impress any guest and set you apart from all other cooks. There is so much I love about this truly unique pasta dish. From the vibrant black fettuccine, to the pop of color from the yellow cherry tomatoes, to the salty sea flavor – it is perfection on a plate!
I made fresh squid ink fettuccine for this recipe, but you can always purchase squid ink pasta from the grocery store. If you don’t make your own pasta this meal can be made in less then 30 minutes. However, I believe the homemade squid ink pasta is worth every moment spent making it. It brings a fresh saltiness that you can’t get from the store. It is a simple pasta to make and you will be so proud of yourself once you see and eat your final product. Squid ink fettuccine recipe.
Squid Ink Fettuccine with Shrimp & Cherry Tomatoes
Ingredients
1lb Squid ink pasta
¼c Olive Oil
½ shallot, thinly sliced
5 Garlic cloves, thinly sliced
1 Pint yellow cherry tomatoes, halved
Pinch of red pepper flakes
¼c Dry white wine
1lb Raw shrimp
1T Butter, room temperature
2T Lemon juice plus zest
3T Fresh basil, chiffonade
Sea Salt
Fresh ground pepper
Pecorino Romano
Directions
Fill a pot with water, salt and drizzle with olive oil. Place over high heat and bring to a boil. Once boiling, add fresh squid ink fettuccine and stir occasionally to avoid pasta from sticking to the bottom of the pot.
In a large pan, heat olive oil over medium heat and add sliced shallots. Cook down until shallots are tender but not browned. Add cherry tomatoes and season with salt and red pepper flakes. Add garlic to the pan and white wine. Reduce wine to about half. Add raw shrimp with lemon juice and a butter, season with salt, ground pepper. Cook until pink, about 5 minutes. Remove the pan from the heat and add basil.
Toss pasta and sauce together in serving bowl. Top with lemon zest and Pecorino Romano.
Cibo E Famiglia 
Delicious!!!
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