For Halloween this year, I wanted to be creative with my food art by remaking Sam's very first Halloween costume. She was 2 months at the time and I turned her into the ghost from the movie "The Ring".
Sam was hesitant at first when she saw this dish.. but soon sparked interest and wondered how on earth did the noodles float up. Then she turned the dish and saw the face that I added and quickly made an ugly face. LOL
This Squid Ink Pasta with Shrimps and Scallops is definitely new to her so I wanted to be clever in introducing it to her. Did it work? Did she eat it? you might ask...
Of course!!! not... but I had fun making it and you can too! It doesn't have to be squid ink pasta, you can use any noodles, such as pasta, linguine, etc.. Stay tuned for the video tutorial on how I made this dish!
Squid Ink Pasta with Shrimps and Scallops Recipe
1 lbs Squid Ink Pasta
4-5 Garlic Cloves, minced
1 Shallot, minced
6 tbsp Butter
1/2 cup Dry White Wine
1 tsp Lemon Zest, finely grated
1/4 cup Roughly Chopped Parsley
1 cup Cherry Tomatoes (cut in half)
Make Squid Ink Pasta according to package instructions. Drain and reserve about 1 cup of pasta water (See Chef Sam's Squid Ink video tutorial)
Melt 4 tbsp butter in a large skillet over medium-high heat. Add shrimps and scallops and cook for about 1-2 minutes on each side. (careful not to over cook them) Remove from pan and set aside.
Add shallots, garlic, remaining butter (2 tbsp) and stir constantly for about 2 minutes.
Add wine and bring to a boil, cook for 2-3 minutes or until liquid is reduced by half.
Add tomatoes, parsley, and lemon zest. Stir for a minute.
Add pasta and coat evenly with sauce.
Add shrimps and scallops.
Season with a pinch of sea salt and pepper.
Turn off heat, serve and enjoy!