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Shrimp & Squid Ink Spaghetti
with Sugar Snap Peas
Easy
-
Time25-35 mins
-
Servings2
-
NutritionEst. 560 calories
This dish features fresh squid ink-infused spaghetti, a gourmet variety known for its gorgeous color and delicate seafood flavor. Lemon juice, garlic, and red pepper flakes punch up the flavors of our spaghetti and sautéed shrimp—mixed, for a seasonal twist, with sugar snap peas. To highlight their freshness, we're blanching and shocking the peas: boiling them briefly before immersing them in ice water, which enhances their green hue and crunchy texture.
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instructions
1
Prepare the ingredients:
Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Snap off and discard the stem end of each snap pea; pull off and discard the tough string that runs the length of the pod. Cut the snap peas in half on an angle. Peel and roughly chop the garlic. Quarter and deseed the lemon.
2
Blanch & shock the snap peas:
Fill a medium bowl with ice water and set aside. Add the snap peas to the pot of boiling water and cook, stirring frequently, 1 to 2 minutes, or until bright green and slightly softened. Leaving the pot of water boiling, using a slotted spoon or strainer, transfer the cooked snap peas directly to the bowl of ice water. Let the snap peas stand until cool. Drain thoroughly and pat dry with paper towels.
3
Start the shrimp:
Pat the shrimp dry with paper towels; season with salt and pepper. In a medium 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, 1 to 3 minutes, or until slightly opaque.
4
Add the aromatics:
To the pan, add the garlic and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the juice of 2 lemon wedges and cook, stirring occasionally, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Turn off the heat.
5
Cook the spaghetti:
While the shrimp and aromatics cook, add the spaghetti to the pot of boiling water used to cook the snap peas. Cook 2 to 3 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the spaghetti cooking water, drain thoroughly.
6
Finish & plate your dish:
To the pan of cooked shrimp and aromatics, add the cooked spaghetti, shocked snap peas, up to half the butter (you will have extra butter), the juice of the remaining lemon wedges, and half the reserved spaghetti cooking water. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the spaghetti is thoroughly coated. (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 fromage blanc; season with salt and pepper to taste. Divide the finished spaghetti between 2 dishes. Enjoy!
1
Prepare the ingredients:
Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Snap off and discard the stem end of each snap pea; pull off and discard the tough string that runs the length of the pod. Cut the snap peas in half on an angle. Peel and roughly chop the garlic. Quarter and deseed the lemon.
2
Blanch & shock the snap peas:
Fill a medium bowl with ice water and set aside. Add the snap peas to the pot of boiling water and cook, stirring frequently, 1 to 2 minutes, or until bright green and slightly softened. Leaving the pot of water boiling, using a slotted spoon or strainer, transfer the cooked snap peas directly to the bowl of ice water. Let the snap peas stand until cool. Drain thoroughly and pat dry with paper towels.
3
Start the shrimp:
Pat the shrimp dry with paper towels; season with salt and pepper. In a medium 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, 1 to 3 minutes, or until slightly opaque.
4
Add the aromatics:
To the pan, add the garlic and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the juice of 2 lemon wedges and cook, stirring occasionally, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Turn off the heat.
5
Cook the spaghetti:
While the shrimp and aromatics cook, add the spaghetti to the pot of boiling water used to cook the snap peas. Cook 2 to 3 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the spaghetti cooking water, drain thoroughly.
6
Finish & plate your dish:
To the pan of cooked shrimp and aromatics, add the cooked spaghetti, shocked snap peas, up to half the butter (you will have extra butter), the juice of the remaining lemon wedges, and half the reserved spaghetti cooking water. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the spaghetti is thoroughly coated. (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 fromage blanc; season with salt and pepper to taste. Divide the finished spaghetti between 2 dishes. Enjoy!
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