Ink Pasta with Shrimps, Tomatoes and Garlic


1 pound Ink Pasta
1/2 pound deveined shrimps
8 ounces cherry tomatoes, cut in half
4 garlic cloves thinly sliced
6 tablespoons unsalted butter
12/2 cup white wine
parsley finely chopped


Cook pasta in large salted pot of boiling water according to pasta package directions.
In a large skillet over medium high heat melt 4 tablespoons of butter
Add the garlic and shrimps. Cook shrimp until pink on the outside and still springy to the touch.
Remove the shrimps from the skillet and place them in a shallow dish. Cover with aluminum foil.
Add the wine and the cherry tomatoes to the skillet. Cook on high heat until the tomatoes are warm. 2-3 minutes.
Drain the pasta and reserve ½ cup of the cooking water.
Add the pasta to the skillet. Add the shrimps, 2 tablespoons butter and parsley. Mix well and add some of the cooking water to keep moist.
Serve hot.


We do love to travel and eat. Somehow we manage to always found the hidden gems that delight our palate.This dish  of Ink Pasta with Shrimps, Tomatoes and Garlic is just one of those gems.  We were in Krakow, Poland, and on a side street of the old town, down this alley stood this gorgeous patio restaurant. Relaxing, just what we needed it. And if you are a garlic lover, you will be in heaven with this dish.

I selected pasta, which is not me when eating out. Something called me to it and I am glad I went. Of course the chef would not part himself with the recipe so I have been having so much fun replicating it and I believe I finally have it as to transport me to Krakow with each bites.





Monday, October 22, 2018 - 4:14am


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