Shrimp & Squid Ink Spaghetti with Spinach & Tomato Sauce

Shrimp & Squid Ink Spaghetti

with Spinach & Tomato Sauce

30 MIN
4 Servings
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From the Test Kitchen

MasterChef

Tonight’s recipe is inspired by the winning dish from the September 20 MasterChef Season 8 finale on FOX. Squid ink imbues this spaghetti with striking color and a subtle, fresh ocean flavor that matches perfectly with shrimp. We’re tossing them with spinach in a simple tomato sauce seasoned with red pepper flakes, then stirring in a bit of creamy mascarpone. A sprinkling of chives completes the dish on a gourmet note.

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  • Nutrition
    PER SERVING
  • Calories
    540 Cals (est.)
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fresh
ingredients
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tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and roughly chop the garlic. Thinly slice the chives.

Cook the shrimp:
2 Cook the shrimp:

Pat the shrimp dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp and cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate and set aside in a warm place.

Make the sauce:
3 Make the sauce:

To the pan of reserved fond, add the garlic, tomato paste, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook on medium-high, stirring constantly, 30 seconds to 1 minute, or until dark red and fragrant. Add the crushed tomatoes and season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly reduced in volume. Turn off the heat.

Cook the spaghetti:
4 Cook the spaghetti:

While the sauce cooks, add the spaghetti to the pot of boiling water. Cook 8 to 10 minutes, or until just shy of al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the spaghetti cooking water, drain thoroughly and return to the pot.

Finish the spaghetti:
5 Finish the spaghetti:

Add the sauce, cooked shrimp, spinach, and half the reserved spaghetti cooking water to the pot of cooked spaghetti. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until thoroughly combined and the spinach has wilted. (If the sauce seems dry, gradually add the remaining spaghetti cooking water to achieve your desired consistency.) Turn off the heat and stir in the mascarpone cheese. Season with salt and pepper to taste.

Serve your dish:
6 Serve your dish:

Divide the finished spaghetti among 4 dishes. Garnish with the chives. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and roughly chop the garlic. Thinly slice the chives.

2 Cook the shrimp:

Pat the shrimp dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp and cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate and set aside in a warm place.

Cook the shrimp:
Make the sauce:
3 Make the sauce:

To the pan of reserved fond, add the garlic, tomato paste, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook on medium-high, stirring constantly, 30 seconds to 1 minute, or until dark red and fragrant. Add the crushed tomatoes and season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly reduced in volume. Turn off the heat.

4 Cook the spaghetti:

While the sauce cooks, add the spaghetti to the pot of boiling water. Cook 8 to 10 minutes, or until just shy of al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the spaghetti cooking water, drain thoroughly and return to the pot.

Finish the spaghetti:
5 Finish the spaghetti:

Add the sauce, cooked shrimp, spinach, and half the reserved spaghetti cooking water to the pot of cooked spaghetti. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until thoroughly combined and the spinach has wilted. (If the sauce seems dry, gradually add the remaining spaghetti cooking water to achieve your desired consistency.) Turn off the heat and stir in the mascarpone cheese. Season with salt and pepper to taste.

6 Serve your dish:

Divide the finished spaghetti among 4 dishes. Garnish with the chives. Enjoy!

Serve your dish:
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