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Squid "Linguine" With Shrimp

Here's how you make Squid "Linguine" With Shrimp
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  • Servings: 4
  • Prep: 20m
  • Cook: 8m
  • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 1 pound squid (8 large squid bodies)
  • 8 ounces shrimp (peeled and deveined)
  • 1/4 cup olive oil (extra-virgin, the good stuff)
  • 4 garlic cloves, chopped
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon fresh rosemary, chopped (plus more for garnish)
  • 1/2 lemon (grated zest and juice of 1/2 lemon)
  • 1/4 teaspoon pepper
  • 1/4 cup dry white wine
  • 2 tablespoons unsalted butter
  • 1 tablespoon oil (Calabrian chile oil, NOT Asian chili oil!!!, plus more for garnish)
  • Optional: Maldon or Gray sea salt for garnish
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Cut the squid bodies open down one side, rinse and pat them dry. Lay them flat on a parchment-lined baking sheet and freeze for 15 minutes or until very firm.

  • Step 2: With a sharp knife, cut the squid lengthwise into 1/4-inch wide strips. This is your "linguine". Set aside.

  • Step 3: Put the shrimp in a food processor and pulse until coarsely ground.

  • Step 4: In a large skillet, heat the olive oil over high heat until rippling. Add the garlic and stir for 10 seconds, then immediately add the ground shrimp, red pepper flakes, rosemary, lemon zest and juice, a pinch of salt, and the black pepper. Stir vigorously to break up the shrimp, then toss the mixture until the shrimp is just cooked, about 2 minutes.

  • Step 5: Add the white wine and stir until it has almost evaporated. Add the butter and toss well until melted and combined.

  • Step 6: Remove from the heat and stir in the squid strips. Let stand for 2 minutes, or until the squid is just cooked. Stir in the chile oil, then taste and add more salt and pepper if needed.

  • Step 7: Divide the mixture amount four heated shallow pasta bowls, and garnish each one with rosemary, black pepper , a drizzle of chile oil, and a sprinkling of Maldon salt. Serve immediately.


We hope you enjoy this recipe!

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