Saleh’s Plate · By Saleh Alkhalifa

Squid Ink Pappardelle with Shrimp and Fish

Cook Squid Ink Pappardelle with Shrimp and Fish with Saleh’s Plate.

Ingredients

Pasta

  • 12 oz (340g) squid ink pappardelle
  • 2 tbsp salt (for boiling water)

Seafood & Sauce

  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • ½ tsp red pepper flakes (optional)
  • ½ lb (225g) shrimp, peeled and deveined
  • ½ lb (225g) white fish, cut into bite-sized pieces
  • ½ cup (120ml) dry white wine
  • ½ cup (120ml) seafood or vegetable broth
  • 2 tbsp unsalted butter
  • 1 tbsp lemon juice
  • Salt and black pepper, to taste
  • ¼ cup fresh parsley, chopped
  • Zest of 1 lemon (for garnish)

Instructions

  1. Bring a large pot of salted water to a boil. Cook squid ink pappardelle according to package instructions until al dente. Drain and set aside, reserving ½ cup pasta water.
  2. Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sauté for 30 seconds until fragrant. Add shrimp and fish, cooking for 2-3 minutes per side until opaque. Remove seafood from the skillet and set aside.
  3. Deglaze the pan with white wine, scraping up any bits. Add broth and simmer for 3-4 minutes to reduce. Stir in butter, lemon juice, salt, and black pepper.
  4. Return shrimp, fish, and cooked pasta to the skillet, tossing to coat. Add reserved pasta water if needed to loosen the sauce. Garnish with fresh parsley and lemon zest.