We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Squid Ink Linguine Pasta
with Shrimp & Cherry Tomatoes
30 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
-
2 Servings
- Est. 680 Cals/serving
-
Fresh squid ink pasta is an incredibly delicious, gourmet ingredient. To make it, squid ink is mixed right into fresh pasta dough, turning it a gorgeous, dark hue and infusing it with a light salinity that pairs perfectly with shellfish. Here, we’re using a classic Italian sauce of fresh cherry tomatoes, spiced with a little red pepper and enriched with lobster demi-glace. In this elegant dinner, we’re celebrating the unique flavors of the sea.
Get Cooking
fresh
ingredients
Title
-
10 oz Shrimp
-
8 oz Fresh Squid Ink Linguine Pasta
-
5 oz Cherry Tomatoes
-
3 cloves Garlic
-
1 Lemon
-
1 bunch Basil
-
3 Tbsps Lobster Demi-Glace
-
2 Tbsps Butter
- 1 Tbsp Tomato Paste
-
¼ tsp Crushed Red Pepper Flakes
tried-and-true
kitchen tools
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 thinly slice the garlic. Halve the cherry tomatoes. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Pick the basil leaves off the stems: discard the stems.
2
Make the sauce:
In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned and fragrant. Add the tomato paste. Cook, stirring frequently, 30 seconds to 1 minute, or until dark red. Add the cherry tomatoes, demi-glace, ¼ cup of water and as much of the crushed 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 occasionally, 3 to 5 minutes, or until softened.
3
Cook the pasta:
Using your hands, separate the strands of the pasta; add to the pot of boiling water. Cook 2 to 3 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain the pasta thoroughly.
4
Cook the shrimp:
While the pasta cooks, add the shrimp to the pan of sauce; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until opaque and almost cooked through.
5
Finish the pasta:
To the pan of sauce and shrimp, add the cooked pasta, butter, lemon zest, the juice of all 4 lemon wedges and half the reserved pasta cooking water; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the pasta is thoroughly coated and the shrimp are cooked through; season with salt and pepper to taste. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat and stir in half the basil (roughly chopping just before adding).
6
Plate your dish:
Divide the finished pasta between 2 dishes. Garnish with the remaining basil (roughly chopping just before adding). Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and thinly slice the garlic. Halve the cherry tomatoes. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Pick the basil leaves off the stems: discard the stems.
2
Make the sauce:
In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned and fragrant. Add the tomato paste. Cook, stirring frequently, 30 seconds to 1 minute, or until dark red. Add the cherry tomatoes, demi-glace, ¼ cup of water and as much of the crushed 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 occasionally, 3 to 5 minutes, or until softened.
3
Cook the pasta:
Using your hands, separate the strands of the pasta; add to the pot of boiling water. Cook 2 to 3 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain the pasta thoroughly.
4
Cook the shrimp:
While the pasta cooks, add the shrimp to the pan of sauce; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until opaque and almost cooked through.
5
Finish the pasta:
To the pan of sauce and shrimp, add the cooked pasta, butter, lemon zest, the juice of all 4 lemon wedges and half the reserved pasta cooking water; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the pasta is thoroughly coated and the shrimp are cooked through; season with salt and pepper to taste. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat and stir in half the basil (roughly chopping just before adding).
6
Plate your dish:
Divide the finished pasta between 2 dishes. Garnish with the remaining basil (roughly chopping just before adding). Enjoy!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered