Squid Ink Spaghetti with Garlic and Lemon Shrimp

Ingredients

• 200 grams Squid ink spaghetti (dry)
• 200 grams peeled shrimp (gray, deveined)
• 2 units garlic cloves (peeled, minced)
• 1 unit organic lemon (zest and juice)
• 2 tablespoons fresh flat‑leaf parsley (finely chopped)
• 100 grams young spinach leaves (fresh)
• 2 tablespoons extra‑virgin olive oil (for cooking)
• 30 grams grated Grana Padano (or parmesan)
• 1 teaspoon salt (for the cooking water)
• 1 pinch ground black pepper (to taste)

Instructions

1. Prepare the aromatics

   Zest the lemon, squeeze the juice, chop the parsley and peel the garlic cloves.

   Time: PT5M

2. Cook the spaghetti

   Bring a large pot of water to a boil, generously salt, then add the squid‑ink spaghetti. Cook 8 minutes until al dente.

   Time: PT12M

   Temperature: 100°C

3. Heat the oil

   Pour 2 tablespoons of olive oil into the pan and heat over medium heat until it shimmers.

   Time: PT2M

   Temperature: medium

4. Sauté the shrimp and garlic

   Add the shrimp and minced garlic to the pan. Sauté 3‑4 minutes until the shrimp turn pink and opaque.

   Time: PT4M

   Temperature: medium

5. Season with lemon and parsley

   Stir in the lemon zest, chopped parsley, pepper, then deglaze with lemon juice.

   Time: PT2M

   Temperature: medium

6. Set aside the shrimp

   Transfer the seasoned shrimp to a bowl and cover.

   Time: PT1M

7. Cook the spinach

   In the same pan, add the young spinach leaves and a tablespoon of pasta cooking water. Sauté 2 minutes until they wilt.

   Time: PT2M

   Temperature: medium

8. Drain the pasta

   Drain the spaghetti, reserving 1/4 cup of cooking water, then return them to the pan with the spinach.

   Time: PT2M

9. Combine everything

   Add the reserved shrimp to the pasta, mix gently and adjust consistency with a bit of cooking water if needed.

   Time: PT3M

   Temperature: medium

10. Finishing and serving

    Plate the spaghetti, sprinkle with grated Grana Padano and add a turn of black pepper.

    Time: PT2M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

60 g

Fat

15 g

Fiber

4 g

Ingredient Substitutions

• Instead of Squid ink spaghetti: regular spaghetti
• Instead of peeled shrimp: frozen pink shrimp
• Instead of garlic cloves: garlic powder
• Instead of organic lemon: regular lemon
• Instead of fresh flat‑leaf parsley: cilantro
• Instead of young spinach leaves: frozen spinach
• Instead of extra‑virgin olive oil: canola oil
• Instead of grated Grana Padano: parmesan
• Instead of salt: sea salt

Equipment Needed

• Large pot
• Colander
• Heavy‑bottomed skillet
• Wooden or silicone spatula
• Zest grater (optional)
• Cutting board
• Chef’s knife
• Measuring spoons
• Cheese grater (optional)

Critical Steps — Do Not Skip

• Cook the spaghetti al dente
• Do not overcook the shrimp
• Quickly cook the spinach to avoid burning
• Reserve the pasta cooking water

Chef Tips from the Video

• Use squid‑ink spaghetti for a spectacular visual effect.
• A drizzle of extra‑virgin olive oil just before serving adds extra aroma.
• Lightly sprinkle additional lemon zest to intensify freshness.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days.

Freezer: Not recommended; the texture of pasta and shrimp deteriorates.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Zest and squeeze the lemon ahead of time, store in the refrigerator in a small container.
• The shrimp can be peeled and kept refrigerated for 12 h before cooking.
• Pre‑measure the pasta cooking water in a graduated cup.