Spicy Shrimp & Cuttlefish Ink Pasta with Zucchini & Tomatoes

Spicy Shrimp & Cuttlefish Ink Pasta

with Zucchini & Tomatoes

35 MIN
2 Servings
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From the Test Kitchen

Our cuttlefish ink spaccatelli is made with the ink of these squid-like creatures, which gives the scroll-shaped pasta its beautiful slate coloring, velvety notes, and mellow briny flavor. It's perfectly paired with plump shrimp and a bright tomato sauce, featuring Calabrian chile for a kick of heat.
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  • Nutrition
    PER SERVING
  • Calories
    640 Cals (est.)
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fresh
ingredients
Spicy Shrimp & Cuttlefish Ink Pasta with Zucchini & Tomatoes
Title
  • 10 oz Tail-On Shrimp (Peeled & Deveined)
  • 4 oz Grape Tomatoes
  • 6 oz Cuttlefish Ink Spaccatelli Pasta
  • 2 cloves Garlic
  • 2 Tbsps Tomato Paste
  • 1 Zucchini
  • 1 oz Salted Butter
  • 1½ tsps Calabrian Chile Paste
  • ¼ cup Grated Parmesan Cheese
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients
1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Halve the tomatoes. Peel and roughly chop 2 cloves of garlic.

Cook the pasta
2 Cook the pasta

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1 cup of the pasta cooking water, drain thoroughly.

Cook the shrimp
3 Cook the shrimp

Meanwhile, pat the shrimp dry with paper towels (remove the tails if desired). Season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 1 to 2 minutes, or until slightly opaque. Continue to cook, stirring frequently, 2 to 3 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.  

Make the sauce
4 Make the sauce

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the halved tomatoes and chopped garlic. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the tomato paste and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add 1/3 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until combined.

Finish the pasta & serve your dish
5 Finish the pasta & serve your dish

To the pan of sauce, add the cooked pasta, cooked shrimp, butter, and half the reserved pasta cooking water. Cook, stirring constantly, 1 to 2 minutes, or until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Serve the finished pasta topped with the cheese. Enjoy!

Tips from Home Chefs

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Spicy Shrimp & Cuttlefish Ink Pasta

Prepare the ingredients
1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Halve the tomatoes. Peel and roughly chop 2 cloves of garlic.

2 Cook the pasta

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1 cup of the pasta cooking water, drain thoroughly.

Cook the pasta
Cook the shrimp
3 Cook the shrimp

Meanwhile, pat the shrimp dry with paper towels (remove the tails if desired). Season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 1 to 2 minutes, or until slightly opaque. Continue to cook, stirring frequently, 2 to 3 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.  

4 Make the sauce

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the halved tomatoes and chopped garlic. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the tomato paste and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add 1/3 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until combined.

Make the sauce
Finish the pasta & serve your dish
5 Finish the pasta & serve your dish

To the pan of sauce, add the cooked pasta, cooked shrimp, butter, and half the reserved pasta cooking water. Cook, stirring constantly, 1 to 2 minutes, or until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Serve the finished pasta topped with the cheese. Enjoy!

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