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Shrimp & Squid Ink Pasta
with Green Cabbage & Furikake
40 MIN
4 Servings
From the Test Kitchen
At the heart of tonight’s gourmet, easy-to-make dish is subtly briny squid ink pasta, which brings out the flavor of our shrimp and eagerly soaks up the umami notes of our soy- and sesame-based sauce. A sprinkling of furikake—a savory mix of dried seaweed, chile flakes and sesame seeds—lends another flavorful dimension to the dish, complemented by the seasonal addition of sweet green cabbage.
Get Cooking-
NutritionPER SERVING
-
Calories550 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and finely chop the garlic. Cut off and discard the root ends of the scallions; thinly slice on an angle, separating the white bottoms and green tops. Cut out and discard the cabbage core; roughly chop the leaves.
2
Cook the pasta:
Add the pasta to the pot of boiling water. Cook 8 to 10 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.
3
Make the sauce:
While the pasta cooks, in a medium bowl, combine the soy glaze, vinegar, sesame oil and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper to taste.
4
Cook the cabbage:
While the pasta continues to cook, in a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and white bottoms of the scallions. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the cabbage and season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until slightly softened. Add ¾ cup of water and cook, stirring occasionally, 10 to 12 minutes, or until the cabbage has softened and the water has cooked off.
5
Add the shrimp:
Pat the shrimp dry with paper towels and place in a bowl. Season with salt and pepper; toss to coat. Add the seasoned shrimp to the pan and cook, stirring occasionally, 3 to 5 minutes, or until the shrimp are opaque and cooked through.
6
Finish the pasta & plate your dish:
Rinse the cooked pasta under warm water to loosen. Add the pasta, sauce and reserved pasta cooking water to the pan. Cook, stirring vigorously, 3 to 5 minutes, or until coated. Season with salt and pepper to taste. Divide the finished pasta between 4 dishes. Garnish with the furikake and green tops of the scallions. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and finely chop the garlic. Cut off and discard the root ends of the scallions; thinly slice on an angle, separating the white bottoms and green tops. Cut out and discard the cabbage core; roughly chop the leaves.
2
Cook the pasta:
Add the pasta to the pot of boiling water. Cook 8 to 10 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.
3
Make the sauce:
While the pasta cooks, in a medium bowl, combine the soy glaze, vinegar, sesame oil and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper to taste.
4
Cook the cabbage:
While the pasta continues to cook, in a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and white bottoms of the scallions. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the cabbage and season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until slightly softened. Add ¾ cup of water and cook, stirring occasionally, 10 to 12 minutes, or until the cabbage has softened and the water has cooked off.
5
Add the shrimp:
Pat the shrimp dry with paper towels and place in a bowl. Season with salt and pepper; toss to coat. Add the seasoned shrimp to the pan and cook, stirring occasionally, 3 to 5 minutes, or until the shrimp are opaque and cooked through.
6
Finish the pasta & plate your dish:
Rinse the cooked pasta under warm water to loosen. Add the pasta, sauce and reserved pasta cooking water to the pan. Cook, stirring vigorously, 3 to 5 minutes, or until coated. Season with salt and pepper to taste. Divide the finished pasta between 4 dishes. Garnish with the furikake and green tops of the scallions. Enjoy!
Tips from Home Chefs