The pale pink shrimp stand out against the black pasta. This dish is smoky, fresh, tangy, and buttery all at once. Purchase the shrimp already cleaned, or go for about 1/4 pound extra to do the work yourself.
Kosher salt for the pasta cooking water and shrimp
4 oz. dried squid ink pasta (if you can't find it, go for penne)
1 Tbsp. extra virgin olive oil
3 large garlic cloves, peeled and smashed
1 lb. medium shrimp, shelled and deveined, tails left on
Salt, pepper, and smoked paprika to taste
Dry Sherry to taste, about 1/4 cup
2 Tbsp. unsalted butter
Zest of 1 lemon (yellow part only)
2 Tbsp. chopped fresh flat-leaf parsley leaves
- Fill a medium saucepan two-thirds full of water, salt generously, cover, and bring to a boil over high heat. When boiling, stir in the pasta, and cook following the package directions, about 7 minutes. Drain.
- Meanwhile, heat the oil in a 10-inch skillet (not nonstick) over medium-high heat. When hot, add the garlic, and saute until aromatic, 1-2 minutes (do not let brown). Add the shrimp, and salt, pepper, and smoked paprika to taste, and saute until just opaque, about 3 minutes. Add the Sherry, and simmer for 3 minutes, until reduced slightly. Stir in the butter and zest, top with the parsley, and serve immediately.