Squid Ink Pasta with Roasted Tomatoes and Shrimp


I'm always ready for a bowl of pasta, especially for Sunday dinner. My family is as well, especially when I surprise them with something new. So when I saw this bag of squid ink pasta, I couldn't resist and knew this would be about great taste and color. So I created Squid Ink Pasta with Roasted Tomatoes and Shrimp. I roasted tomatoes with garlic and olive oil quickly sauteed seasoned shrimp and then tossed everything together. The beauty of this dish is in is simple and pure flavors. It was incredibly delicious was an absolute winner.



Ingredients for Squid Ink Pasta with Roasted Tomatoes and Shrimp:


Pasta:

1 pound squid ink pasta, I used strozzapreti

1/4 cup chopped parsley


Shrimp:

1 pound medium shrimp

1/2 teaspoon of salt

1/4 teaspoon black pepper


Tomatoes:

1 1/2 pound grape/ cherry tomatoes

3 tablespoons olive oil

6 cloves garlic, sliced

1/4 teaspoon of salt

1/4 teaspoon black pepper


Serve with grated parmesan cheese if decided.


Time-Saving Tip: Cut the tomatoes hours ahead of roasting them.


Let's see what we need.

We're ready to cook.


Halve the tomatoes and transfer them to a parchment-lined sheet pan along with the garlic, salt, pepper, and olive oil. Toss the mixture and place it in a preheated 450-degree oven. Roast for 15 minutes and then stir the tomatoes and then return to the oven. Continue cooking for about 10 minutes until they have softened.


Cook the pasta according to the package directions and drain. Reserve a 3/4 cup of the cooking water.


Combine the shrimp with the oil, salt, and pepper. Add the shrimp to a hot non-stick pan and cook until the shrimp is pink.


Return the pasta to the pot. Lift the parchment paper filled with the tomatoes and pour the contents directly over the pasta. Add the shrimp and toss; mix in the parsley.


It's ready! Squid Ink Pasta with Roasted Tomatoes and Shrimp is so delicious! My family loved it . The dish comes together so quickly and immediately became a new favorite.


Enjoy!


Squid Ink Pasta with Roasted Tomatoes and Shrimp:

Pasta:

  • 1 pound squid ink pasta, I used strozzapreti

  • 1/4 cup chopped parsley

Shrimp:

  • 1 pound medium shrimp

  • 1/2 teaspoon of salt

  • 1/4 teaspoon black pepper

Tomatoes:

  • 1 1/2 pound grape/ cherry tomatoes

  • 3 tablespoons olive oil

  • 6 cloves garlic, sliced

  • 1/4 teaspoon of salt

  • 1/4 teaspoon black pepper

  • Time-Saving Tip: Cut the tomatoes hours ahead of roasting them.

  • Halve the tomatoes and transfer them to a parchment-lined sheet pan along with the garlic, salt, pepper, and olive oil. Toss the mixture and place it in a preheated 450-degree oven. Roast for 15 minutes and then stir the tomatoes and then return to the oven. Continue cooking for about 10 minutes until they have softened.

  • Cook the pasta according to the package directions and drain. Reserve a 3/4 cup of the cooking water.

  • Combine the shrimp with the oil, salt, and pepper. Add the shrimp to a hot non-stick pan and cook until the shrimp is pink.

  • Return the pasta to the pot. Lift the parchment paper filled with the tomatoes and pour the contents directly over the pasta. Add the shrimp and toss; mix in the parsley.

  • Serve with grated parmesan cheese if decided.

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