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Sepia Pasta with Shrimp and Nduja
Squid ink spaghetti and tender shrimp come together to create a Halloween-inspired pasta.
YIELDS
2
Ingredients
- 300g large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 garlic cloves, thinly sliced
- 3/4 cup tomato passata
- 1/4 cup vodka
- 2 tablespoons nduja
- 250g squid ink spaghetti
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1/4 cup chopped fresh parsley, plus more for serving
Directions
- Chop the shrimp into half an inch pieces and set aside.
- Place a medium skillet over medium heat. Add the sliced garlic and cook, stirring, until translucent, about one minute. Remove the skillet from the heat and carefully add tomatoes. Return the skillet to the heat and add the vodka and nduja. Stir the nduja into the sauce to break it down. Cook until the sauce begins to thicken, about two minutes.
- Stir in the shrimp and coke for about three to five minutes until the shrimp is fully cooked.
- Meanwhile, cook pasta in a large pot of boiling water, stirring occasionally, until al dente. Drain pasta, reserving one cup of pasta cooking liquid.
- Add pasta and about half a cup of cooking liquid to the sauce and toss. Cook for about five minutes until the sauce is thickened (but still saucy). Add the lemon zest, juice and parsley; toss. Taste and season with salt and pepper. Serve and enjoy!
TIP: This recipe can easily be doubled or tripled.
