Squid Ink Pasta With Shrimp Nduja And Tomato Recipes

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SQUID INK PASTA WITH SHRIMP, NDUJA, AND TOMATO



Squid Ink Pasta with Shrimp, Nduja, and Tomato image

Provided by Dawn Perry

Categories     Pasta     Tomato     Kid-Friendly     Dinner     Lunch     Shrimp     Healthy     Low Cholesterol     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield 4 Servings

Number Of Ingredients 11

1 pound large head-on or shell-on shrimp
3 tablespoons olive oil, divided
6 garlic cloves, divided, 2 smashed, 4 thinly sliced
1 bay leaf
1 cup tomato passata or puréed whole peeled tomatoes
4 ounces nduja
Kosher salt
12 ounces squid ink linguini
1/4 cup fresh lemon juice
1/4 cup chopped fresh parsley, plus more for serving
Freshly ground black pepper

Steps:

  • Peel and devein shrimp, saving heads and/or shells. Finely chop shrimp; set aside. Heat 1 tablespoon oil in a medium saucepan over medium-high and cook smashed garlic, stirring, until golden, about 1 minute. Add reserved shrimp heads and/or shells and cook, stirring, until bright pink, about 2 minutes. Add bay leaf and 2 cups water and bring to a boil. Reduce heat and simmer until stock is slightly reduced and flavorful, 8-10 minutes. Strain through a fine-mesh sieve into a large bowl; discard solids.
  • Heat remaining 2 tablespoons oil in a large skillet over medium-high. Add sliced garlic and cook, stirring, until fragrant, about 1 minute. Remove skillet from heat and carefully add tomatoes and 1 cup stock (mixture may sputter). Return to heat and cook, stirring occasionally, until sauce is beginning to thicken, about 3 minutes. Add nduja, using a wooden spoon to work it into the sauce. Reduce heat and simmer, stirring occasionally, until flavors have melded, about 3 minutes. Stir in reserved shrimp and cook, stirring occasionally, until opaque, about 2 minutes.
  • Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente (pasta will still be opaque and very firm in the center). Drain pasta, reserving 1 1/2 cups pasta cooking liquid.
  • Add pasta and 1 cup pasta cooking liquid to sauce and cook, tossing often and adding more cooking liquid to help finish cooking pasta, until pasta is al dente and sauce is thickened (but still saucy) and coats pasta, about 5 minutes. Add lemon juice and 1/4 cup parsley; toss. Taste and season with salt and pepper. Serve pasta topped with more parsley.
  • Do ahead: Stock can be made 1 day ahead. Let cool; cover and chill. Wrap tightly and chill shrimp separately.

ORECCHIETTE WITH 'NDUJA, SHRIMP AND TOMATOES



Orecchiette With 'Nduja, Shrimp and Tomatoes image

'Nduja, a chile-spiked, cured pork sausage, lends bold flavor and heat to this arrabiata-style sauce. If you can't find 'nduja at your local supermarket, feel free to swap in your favorite fresh chorizo or pork sausage and a flurry of red-pepper flakes. Be sure to pick a pasta that can hold this hefty sauce. The deep pockets in orecchiette will do nicely, capturing flavor in every bite. The trick here is to allow the pasta to finish cooking right in the garlicky sauce, which is thickened by the starchy pasta cooking water. A topping of lemony bread crumbs adds texture and brightness.

Provided by Yewande Komolafe

Time 30m

Yield 4 servings

Number Of Ingredients 13

Kosher salt
12 ounces orecchiette
2 slices day-old Italian bread, cut about 1/2-inch thick and torn into small pieces, or 1/2 cup panko bread crumbs
5 tablespoons olive oil
Zest and juice from 1/2 lemon
2 tablespoons chopped Italian flat-leaf parsley
2 shallots, sliced
4 garlic cloves, sliced
4 ounces 'nduja, or fresh chorizo or pork sausage, casings removed
1 (14.5-ounce) can whole peeled tomatoes and their juices
12 ounces shrimp, peeled and deveined, tails removed, meat finely chopped
2 cups roughly chopped broccoli rabe (about 1/4 pound)
Red-pepper flakes (optional)

Steps:

  • Bring a large pot of salted water to a boil over high. Cook the pasta, reserving 1 1/2 cups pasta cooking water and draining the pasta about 2 minutes before al dente.
  • In the bowl of a food processor fitted with a blade attachment, pulse the torn bread until coarsely chopped. Skip this step if you are using panko.
  • In a large skillet, heat 2 tablespoons oil over medium. Add the bread crumbs, and toast until golden-brown, about 3 minutes. Transfer to a bowl to cool. Add the lemon zest and parsley, season with salt and toss to coat.
  • Using a paper towel, wipe out the skillet and heat the remaining 3 tablespoons oil over medium heat. Cook the shallots until softened, about 1 minute. Add the garlic and cook until fragrant and golden-brown around the edges, about 2 minutes.
  • Crumble in the 'nduja and cook, using a spatula to break it up into smaller pieces, until the oil is bright red from the chiles in the pork, about 3 minutes.
  • Add the tomatoes and their juices, tearing the tomatoes into smaller chunks with your hands as you add them to the skillet. Reduce the heat to medium low and simmer the sauce, scraping the bottom of the pan occasionally, until slightly reduced, about 6 minutes.
  • Stir in the shrimp, broccoli rabe, pasta and 1/2 cup of the reserved pasta cooking water. Cook, stirring occasionally, until the pasta is al dente, about 3 minutes, adding more pasta cooking water as needed.
  • Stir in the lemon juice and season to taste with salt. Top the pasta with the seasoned bread crumbs and a pinch of red-pepper flakes, if using.

Nutrition Facts : @context http, Calories 794, UnsaturatedFat 22 grams, Carbohydrate 81 grams, Fat 31 grams, Fiber 7 grams, Protein 49 grams, SaturatedFat 7 grams, Sodium 1123 milligrams, Sugar 8 grams, TransFat 0 grams

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  • Peel and devein shrimp, saving heads and/or shells. Finely chop shrimp; set aside. Heat 1 Tbsp. oil in a medium saucepan over medium-high and cook smashed garlic, stirring, until golden, about 1 minute. Add reserved shrimp heads and/or shells and cook, stirring, until bright pink, about 2 minutes. Add bay leaf and 2 cups water and bring to a boil. Reduce heat and simmer until stock is slightly reduced and flavorful, 8–10 minutes. Strain through a fine-mesh sieve into a large bowl; discard solids.
  • Heat remaining 2 Tbsp. oil in a large skillet over medium-high. Add sliced garlic and cook, stirring, until fragrant, about 1 minute. Remove skillet from heat and carefully add tomatoes and 1 cup stock (mixture may sputter). Return to heat and cook, stirring occasionally, until sauce is beginning to thicken, about 3 minutes. Add nduja, using a wooden spoon to work it into the sauce. Reduce heat and simmer, stirring occasionally, until flavors have melded, about 3 minutes. Stir in reserved shrimp and cook, stirring occasionally, until opaque, about 2 minutes.
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  • Add pasta and 1 cup pasta cooking liquid to sauce and cook, tossing often and adding more cooking liquid to help finish cooking pasta, until pasta is al dente and sauce is thickened (but still saucy) and coats pasta, about 5 minutes. Add lemon juice and ¼ cup parsley; toss. Taste and season with salt and pepper. Serve pasta topped with more parsley.

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