Spaghetti with squid ink, shrimp and n’duja
11.5 oz Barilla Thick Spaghetti
5 tbsp extra virgin olive oil, in total
2 cloves of garlic, minced
1 lb shrimp tails medium size, cleaned and deveined
1 pint grape tomatoes, halved
4 tbsp N’duja, divided
½ cup dry white wine
2 tbsp squid ink
1 tbsp Italian parsley in total, chopped
Bring a pot of water to boil. Meanwhile, in a skillet sauté the garlic with half the olive oil for one minute. Add half the parsley, N’duja and shrimp and sauté for two minutes on both sides of the shrimp, stir in white wine and reduce to half, add tomatoes, sauté few more seconds then add squid ink, and reduce. Cook pasta according to directions, drain and toss with squid ink mixture, top with remaining N’duja gently sautéed in remaining olive oil, and garnish with chopped parsley before serving.
