High Protein Squid Ink Pasta
Elevate your pasta night with this irresistible High Protein Squid Ink Pasta recipe, a true feast for both the eyes and palate! Featuring striking jet-black squid ink pasta, this dish is paired with succulent shrimp and scallops, delivering a protein-packed punch that's perfect for seafood lovers. The rich and creamy sauce combines garlic-infused olive oil, white wine, and a touch of heavy cream, enhanced by vibrant cherry tomatoes, fresh baby spinach, and a hint of zesty lemon, all topped with savory Parmesan cheese. Ready in just 35 minutes, this luxurious yet easy-to-make meal brings restaurant-quality flavors to your table. Garnished with fresh parsley, it's a visually stunning and nutritious delight ideal for special occasions or a gourmet weeknight dinner.
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Recipe Information
Ingredients
- 400 g Squid ink pasta
- 2 tbsp Olive oil
- 3 cloves Garlic
- 250 g Large shrimp, peeled and deveined
- 200 g Scallops
- 150 g Cherry tomatoes, halved
- 100 g Baby spinach
- 100 ml White wine
- 120 ml Heavy cream
- 50 g Parmesan cheese, grated
- 2 tbsp Fresh parsley, chopped
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tsp Lemon zest
Instructions
Bring a large pot of salted water to a boil. Add the squid ink pasta and cook according to the package instructions until al dente. Drain, reserving 1/2 cup of pasta water, and set aside.
Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant.
Add the shrimp and scallops to the skillet. Cook for 2–3 minutes per side until they are opaque and cooked through. Remove from the skillet and set aside.
Add the cherry tomatoes to the skillet and cook for 3–4 minutes until they soften and release some of their juices.
Deglaze the skillet with white wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 2–3 minutes to reduce slightly.
Reduce the heat to low and stir in the heavy cream. Cook for 2–3 minutes until the sauce thickens slightly.
Add the cooked pasta to the skillet, tossing gently to coat it in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
Return the shrimp and scallops to the skillet. Add the baby spinach and cook for 1–2 minutes until wilted.
Stir in the grated Parmesan cheese, salt, black pepper, and lemon zest. Taste and adjust seasoning as needed.
Garnish with fresh parsley and serve immediately. Optionally, sprinkle extra Parmesan cheese on top. Enjoy your high-protein squid ink pasta!
Nutrition Facts
Calories |
1949 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.4 g | 115% | |
| Saturated Fat | 39.8 g | 199% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 822 mg | 274% | |
| Sodium | 4324 mg | 188% | |
| Total Carbohydrate | 124.9 g | 45% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 7.1 g | ||
| Protein | 135.2 g | 270% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 941 mg | 72% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 1732 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
