The good thing about working near Eataly NYC, is shopping there and picking up pasta of all different shapes and sizes. Every week I cook pasta – dry or fresh. Breaking away from cooking fresh pasta for the past few weeks, I tried cooking some dried pasta from Afeltra. A bag that caught my eye was Afeltra Calamari. With its thick rings which resembled calamari, I thought it would have been great cooked with large shrimp. And then I came across Eataly’s description of the pasta:
“Named for their squid-ring shape, calamari are inspired by the Mediterranean Sea and delicious paired with seafood sauces. Afeltra still dries each pasta ring near the seaside of Gragnano.” – Eataly
Calamari Pasta with Shrimp
Ingredients
- 1 bag of Afeltra Calamari pasta
- 1 lb large shrimp, peeled and deveined
- 1 handful of fresh basil leaves, washed, dried and sliced
- 3 cloves garlic, finely minced
- 3 tbsp extra virgin olive oil
- salt and pepper, to taste
- 1/4 cup pasta water
- Parmigiano Reggiano cheese
Directions
- In a large pot, bring water to a boil and cook pasta according to package directions.
- Heat olive oil in a pan over medium heat. Sauté the garlic for about 1 minute, stirring often. Make sure the garlic doesn’t burn, or get too brown. If you overcook it, it will taste bitter.
- Next, sauté the shrimp until pink and cooked through.
- Add the cooked pasta and mix everything together. Add the pasta water in small amounts.
- Add basil. Stir again.
- Plate the pasta, enough for four people.
- Season with fresh pepper and top with the grated Parmigiano Reggiano cheese. Adding salt is optional as the cheese will provide enough salt to the pasta.
You might also like
Pappardelle with Ramps
April 27, 2023
Vita Pasta Lab, fresh handmade pasta in Fairfield, CT
April 23, 2023
New Zealand Honey Co. Manuka Honey Ricotta Toast
November 18, 2022
