Shrimp Scampi with Squid Ink Pasta

The challenge of making everyday meals a little bit “spookier” is one that I find especially fun – tweaking a traditional shrimp scampi recipe to fit within my theme of Halloween hues yielded both beautiful pictures and, thanks to the addition of sautéed bell peppers and wonderful Filotea Egg Spaghetti Pasta with black squid ink, an utterly delicious dish.

Shrimp Scampi with Squid Ink Pasta

¼ cup olive oil
1 lb peeled and deveined large shrimp (raw; 20 to 25 per lb)
4 large garlic cloves, left unpeeled and forced through a garlic press
2 large orange bell peppers, sliced
1 large onion, sliced
½ cup dry white wine
1 teaspoon salt
½ teaspoon black pepper
5 tablespoons unsalted butter
¾ lb Filotea Egg Spaghetti Pasta

Bring a pot of salted water to a boil for spaghetti.

While waiting for water to boil, heat olive oil in a large sauté pan over medium-high heat until hot, then sauté shrimp, turning once, until just cooked through (about 2 minutes), then set cooked shrimp aside, reserving skillet.

Once water is boiling, cook pasta until just tender, according to package instructions.

When pasta has been added to boiling water, return sauté pan to medium heat and add all remaining ingredients and cook, stirring occasionally for approximately three minutes, until onions and peppers are translucent. Turn down the heat to simmer and wait until pasta is done.

Reserving 1 to 2 tablespoons of pasta-cooking water, drain pasta in a colander. Add cooked black noodles and reserved cooked shrimp to the sauté pan along with reserved pasta water. Using tongs, toss and turn to coat, and distribute ample servings on individual plates or pasta bowls.  

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