Ink Pasta with Shrimp, Tomatoes, and Garlic -Quick, Easy & Delicious

A fantastic dish is rich in flavor. I cannot pass it up! Ink pasta with shrimp, tomatoes, and garlic.

Ink Pasta with Shrimps, Tomatoes and GarlicPhoto byGiangi's Kitchen - Giangi Townsend

We do love to travel and eat. Somehow we always manage to find the hidden gems that delight our palate.

This dish of Ink Pasta with Shrimps, Tomatoes, and Garlic is just one of those gems.

Our travels took us to Krakow, Poland. As we are sightseeing on a side street of the old town, down this alley stood this gorgeous patio restaurant.

Beautiful. Relaxing. Just what we needed it.

The wonderful aroma of cooking led us to a patio table and our senses could not wait to see the menu.

Ink Pasta

If you know me, you know that I will never eat pasta in a restaurant, except if I am in Italy, of course.

So here I am and I ordered this fantastic dish of pasta, shrimp, tomatoes, and garlic.

Before I go any further, let me explain what Ink pasta is.

As the name says clearly ink from the squid which has gently been removed from the squid is added to the flour and eggs when making the pasta mixed in the water or wine, as I do.

It gives the pasta that gorgeous deep black color, as it adds this fantastic rich flavor with a hint of the sea.

Let’s dive into this quick and easy recipe

Before starting, bring all your ingredients to room temperature.

As you can see, the ingredients list is relatively short, however, having the butter and white wine at room temperature will expedite the cooking process alongside keeping the heat at constant while preparing the sauce.

While the water is boiling and the pasta is cooking, start cleaning the raw shrimp by deveining them and season with salt and pepper.

• Cut in half the cherry or grape tomatoes and set them aside.
• Slice the garlic in tiny slivers.
• Cooking the shrimp and garlic together will add a layer of extra flavor to your shrimp. Cook stirring occasionally
• The wine and cherry cooking should take only a minute or so. You want to see the tomatoes ever so gently warming up, not welting to the heat.
• Do not overcook the shrimp. Ensure the skin is barely orangey-pink when you remove them from the skillet. Overcooking them will render them chewy and hard to eat or fully enjoy.
• Before draining the pasta, reserve 1 cup of the cooking water to use in case the pasta is a bit dry. The cooking water contains all the starch necessary to keep the creamy consistency that you are looking for.

Cook the pasta al dente, meaning to the bite. You may want to drain it a couple of minutes prior to the manufacturing-advised cooking time.

Your dish will be finishing in the same skillet that the tomatoes and wine are gently simmering.

If your pasta is too cooked, it will become mushy, instead of this wonderfully flavorful dish.

Add the butter gently and let it melt over pasta.

Ink Pasta with Shrimp, Tomatoes and GarlicPhoto byGiangi's Kitchen - Giangi Townsend

Ingredients needed to create this excellent Ink Pasta with Shrimps, Tomatoes and Garlic

• 1 pound Ink Pasta
• ½ pound shrimp, deveined
• 8 ounces cherry tomatoes, cut in half
• 4 garlic clove, thinly sliced
• 6 tablespoons unsalted butter
• ½ cup white wine
• parsley, finely chopped

Instructions

• Cook pasta in a large salted pot of boiling water according to pasta package directions.
• In a large skillet over medium-high heat melt 4 tablespoons of butter
• Add the garlic and the shrimps. Cook shrimps until pink on the outside and still springy to the touch.
• Remove the shrimps from the skillet and place them in a shallow dish. Cover with aluminum foil.
• Add the wine and the cherry tomatoes to the skillet. Cook on high heat until the tomatoes are warm. 2-3 minutes.
• Drain the pasta and reserve ½ cup of the cooking water.
• Add the pasta to the skillet. Add the shrimps, 2 tablespoons butter, and parsley. Mix well and add some of the cooking water to keep it moist.
• Serve hot.

Are you looking for more yummy recipes?

Why not try making:

Pasta with Shrimps, Tomatoes Basil Sauce

Fettuccine with Shrimp and Vegetables

Flank Steaks with Herb and Salsa – When Friends come and visit

Do you like this recipe?

~ I invite you to visit Giangiskitchen.com for the complete printable recipe, tips for my Ink Pasta with Shrimps, Tomatoes and Garlic, and hundreds of easy dinner recipes.

~ Subscribe to my Newsletter and get my free weekly menu, recipes, and grocery list.

~ New to cooking and need help getting started? Giangi's Kitchen Back To Basics - Cooking 101 eBook is what you need to achieve all your cooking dreams.

~ Come and cook along with me on Giangi's Kitchen YouTube channel.

Meet Chef Giangi

Ink Pasta with Shrimp, Tomatoes and GarlicPhoto byGiangi's Kitchen - Giangi Townsend

I am a passionate cook, recipe developer, author, and food photographer with 14 years of food blogging experience. Inspired by my French and Italian heritage, I work with other chefs, both foreign and domestic, and have had countless discussions with chefs at famous restaurants globally. I enjoy sharing these creative culinary delights in simple, straightforward, easy-to-understand recipes.