Squid Ink Seafood Pasta
This Squid Ink Seafood Pasta feels like something you'd order at your favourite Italian restaurant, but it's surprisingly simple to make at home. The combination of tender seafood, silky white wine butter sauce, fresh lemon, and dramatic squid ink pasta creates a dish that's equal parts elegant and comforting. Whether you're making it for a date night or a special dinner with friends, it's a recipe you'll be excited to make again.
Ingredients
- 125 g squid ink pasta
- 340 g seafood medley thawed
- 45 g butter
- 15 g olive oil
- ½ cup Chardonnay
- 2 garlic cloves minced
- ¼-½ cup reserved pasta water
- Juice of ½ lemon
- Zest of 1 lemon
- Fresh parsley chopped
- Freshly cracked black pepper
- Salt to taste
Instructions
- Cook squid ink pasta according to package directions and reserve ½ cup pasta water.
- Heat butter and olive oil in a large skillet.
- Add seafood medley and cook for 2-3 minutes.
- Remove seafood and set aside.
- Add garlic and cook until fragrant.
- Pour in Chardonnay and simmer until reduced by half.
- Add cooked pasta and a splash of pasta water.
- Return seafood to the pan and toss to combine.
- Add additional pasta water as needed.
- Serve topped with parsley, lemon zest, lemon juice, and black pepper.