Shrimp & Squid Ink Spaghetti with Summer Vegetables & Mint

Shrimp & Squid Ink Spaghetti

with Summer Vegetables & Mint

Group Created with Sketch. 30 min
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500 Calories Or Less
Mediterranean
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 715 Cals/serving

Chefs, tonight’s seafood dinner is quick, easy and incredibly gourmet all at once, thanks to the specialty ingredient at its heart. Infusing spaghetti with squid ink lends the noodles a subtly briny flavor­­—not to mention a deep, stunning color. We’re tossing our spaghetti with sautéed shrimp, fresh tomato and the slight crunch of sweet corn. With just a bit of butter and a drizzle of olive oil, this dish comes together in bright, summery harmony.

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Prepare the ingredients:

1 Prepare the ingredients:


Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and roughly chop the garlic. Remove and discard the husk and silk of the corn. Cut the corn kernels off the cob; discard the cob. Core and small dice the tomato. Pick the mint leaves off the stems; discard the stems.

Cook the spaghetti:

2 Cook the spaghetti:


Add the spaghetti to the pot of boiling water and 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.

Brown the shrimp:

3 Brown the shrimp:


While the spaghetti cooks, 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 in a single, even layer and cook 1 to 2 minutes per side, or until lightly browned. Transfer to a plate, leaving any browned bits (or fond) in the pan, and set aside in a warm place.

Cook the vegetables:

4 Cook the vegetables:


While the spaghetti continues to cook, add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the garlic and corn; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned and fragrant. Add the tomato 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 frequently, 2 to 3 minutes, or until the tomato has softened. Add half the mint (finely chopping just before adding) and cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined.

Finish the spaghetti:

5 Finish the spaghetti:


Add the butter, cooked spaghetti, browned shrimp and half the reserved pasta cooking water to the pan of vegetables; season with salt and pepper. Cook, stirring vigorously to coat the spaghetti, 1 to 2 minutes, or until thoroughly combined and the shrimp are cooked through. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from heat and season with salt and pepper to taste.

Plate your dish:

6 Plate your dish:


Divide the finished spaghetti between 2 dishes. Drizzle with olive oil and garnish with the remaining mint (finely chopping just before adding). Enjoy!

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1 Prepare the ingredients:


Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and roughly chop the garlic. Remove and discard the husk and silk of the corn. Cut the corn kernels off the cob; discard the cob. Core and small dice the tomato. Pick the mint leaves off the stems; discard the stems.

2 Cook the spaghetti:


Add the spaghetti to the pot of boiling water and 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.

Brown the shrimp:

3 Brown the shrimp:


While the spaghetti cooks, 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 in a single, even layer and cook 1 to 2 minutes per side, or until lightly browned. Transfer to a plate, leaving any browned bits (or fond) in the pan, and set aside in a warm place.

4 Cook the vegetables:


While the spaghetti continues to cook, add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the garlic and corn; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned and fragrant. Add the tomato 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 frequently, 2 to 3 minutes, or until the tomato has softened. Add half the mint (finely chopping just before adding) and cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined.

Cook the vegetables:

5 Finish the spaghetti:


Add the butter, cooked spaghetti, browned shrimp and half the reserved pasta cooking water to the pan of vegetables; season with salt and pepper. Cook, stirring vigorously to coat the spaghetti, 1 to 2 minutes, or until thoroughly combined and the shrimp are cooked through. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from heat and season with salt and pepper to taste.

6 Plate your dish:


Divide the finished spaghetti between 2 dishes. Drizzle with olive oil and garnish with the remaining mint (finely chopping just before adding). Enjoy!

Plate your dish: