Prawn Squid Ink Pasta

Prawn Squid Ink Pasta

This Prawn Squid Ink Pasta with Cherry Tomato looks fancy, but it only takes less than 30 minutes to make. The rich flavors of prawns and cherry tomato make this recipe perfect for the entire family, even my husband who doesn’t like cherry tomato finish them all. I’m totally obsessed with this dish.

Yields1 Serving
 500 g prawns
 1 pinch salt
 1 tsp sugar
 100 g milk
 200 g whipping cream
 5 garlic cloves
 20 g olive oil
 200 g cherry tomato, halved
 1 tsp salt
 1 pinch black pepper
 100 g squid rings
 5 g parley, chopped
Pasta
 1500 g water
 200 g dry squid ink pasta
 1 tsp salt
 1 tsp sugar
1

Peel and devein the shrimp (reserve the head and shells). Marinate the shrimp with 1 pinch of salt and 1 tsp of sugar. Set aside.

2

Put the prawn shells and heads, flour, milk, and cream into the Thermomix® mixing bowl and cook 6 min | 90°C | speed 3, strain the sauce out using simmering basket and set aside. Discard the prawn heads and shells.

3

Place garlic and olive oil in mixing bowl, chop 5 sec | speed 5, then sauté 5 min | 120°C | speed 1.

4

Add cherry tomatoes, 1 tsp salt and black pepper and cook 2 min | 100°C | speed 1.

5

Add the reserved sauce and the marinated prawn and squids, cook 3 min 30 sec | 100°C | speed spoon, transfer to a bowl and set aside.

Pasta
6

Place water, salt and sugar in mixing bowl and boil 10 min | Varoma | speed 1.

7

Add dry spaghetti squid sauce through hole in mixing bowl lid and cook time indicated on package | 100°C | ⤺ speed 1 or until noodles are cooked to al dente. Drain pasta in a Varoma dish and place in a bowl, drizzle with sauce, top with chopped parsley, toss well and serve.

Ingredients

 500 g prawns
 1 pinch salt
 1 tsp sugar
 100 g milk
 200 g whipping cream
 5 garlic cloves
 20 g olive oil
 200 g cherry tomato, halved
 1 tsp salt
 1 pinch black pepper
 100 g squid rings
 5 g parley, chopped
Pasta
 1500 g water
 200 g dry squid ink pasta
 1 tsp salt
 1 tsp sugar

Directions

1

Peel and devein the shrimp (reserve the head and shells). Marinate the shrimp with 1 pinch of salt and 1 tsp of sugar. Set aside.

2

Put the prawn shells and heads, flour, milk, and cream into the Thermomix® mixing bowl and cook 6 min | 90°C | speed 3, strain the sauce out using simmering basket and set aside. Discard the prawn heads and shells.

3

Place garlic and olive oil in mixing bowl, chop 5 sec | speed 5, then sauté 5 min | 120°C | speed 1.

4

Add cherry tomatoes, 1 tsp salt and black pepper and cook 2 min | 100°C | speed 1.

5

Add the reserved sauce and the marinated prawn and squids, cook 3 min 30 sec | 100°C | speed spoon, transfer to a bowl and set aside.

Pasta
6

Place water, salt and sugar in mixing bowl and boil 10 min | Varoma | speed 1.

7

Add dry spaghetti squid sauce through hole in mixing bowl lid and cook time indicated on package | 100°C | ⤺ speed 1 or until noodles are cooked to al dente. Drain pasta in a Varoma dish and place in a bowl, drizzle with sauce, top with chopped parsley, toss well and serve.

Prawn Squid Ink Pasta
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