Description
Ever wondered if a dish could look like it belongs in a vampire’s lair while tasting like a gourmet dream? What if I told you that Vampire Pasta, with its jet-black squid ink pasta, garlicky shrimp, and fiery red pepper oil, can bring that spooky magic to your table in just 20 minutes? This visually striking recipe is bursting with bold flavors and a gothic vibe, making it the ultimate Halloween dinner or a fun weeknight treat
Ingredients
Key Ingredients:
- 12 oz squid ink pasta: The star, delivering a jet-black color and subtle briny flavor. High in carbs for energy (~45g per serving). Substitutions: Regular spaghetti or black bean pasta for gluten-free; color won’t be as striking.
- 1 lb shrimp, peeled and deveined: Juicy, protein-packed (20g per serving), and quick-cooking for a tender bite. Variations: Scallops, calamari, or tofu for vegetarian.
- 4 cloves garlic, minced: Brings bold, aromatic depth and immune-boosting antioxidants. Substitutions: 1 tsp garlic powder in a pinch.
- ¼ cup olive oil: The base for the sauce, adding richness and helping flavors meld. Variations: Avocado oil or butter for a richer taste.
- ½ tsp red pepper flakes: Adds a fiery “blood-red” kick to the oil. Substitutions: Chili oil or omit for mild palates.
- ¼ cup white wine: Brightens the sauce with acidity and depth. Substitutions: Lemon juice (1 tbsp) with water or broth for alcohol-free.
- Salt and pepper to taste: Enhances flavors. Freshly cracked pepper adds warmth.
- Fresh parsley for garnish: Adds a bright, green contrast to the dark pasta. Variations: Basil or chives for a different vibe.
This list costs ~$15-$20, depending on shrimp and pasta prices, and delivers ~450 calories per serving with protein and healthy fats. Why love it? It’s pescatarian, adaptable (gluten-free, mild options), and uses bold ingredients for maximum impact. Pro tip: Find squid ink pasta at specialty stores or online; buy shrimp frozen (thaw overnight) for savings.
(Word count: ~600)
Instructions
Bring a large pot of salted water to a boil. Add 12 oz squid ink pasta and cook per package instructions (usually 8-10 minutes for al dente). Stir occasionally to prevent sticking. Drain and set aside, reserving ¼ cup pasta water for the sauce if needed.
Tip: Don’t rinse the pasta—the starch helps the sauce cling. Time it to finish as the shrimp cooks for hot serving.
In a large skillet, heat ¼ cup olive oil over medium heat until shimmering. Add 4 minced garlic cloves and ½ tsp red pepper flakes. Sauté 1-2 minutes until fragrant, stirring to avoid burning the garlic.
Hack: Keep heat medium to prevent bitter garlic. Swirl the pan for even cooking.
Add 1 lb peeled, deveined shrimp to the skillet in a single layer. Cook 2-3 minutes per side until pink and opaque. Don’t overcook—shrimp should be tender, not rubbery.
Pro move: Pat shrimp dry before cooking for a better sear. Cook in batches if the skillet is small to avoid steaming.
Pour in ¼ cup white wine, scraping up any browned bits from the skillet. Simmer 2-3 minutes until the sauce reduces slightly. If too thick, add a splash of reserved pasta water. Season with salt and pepper to taste.
Tip: Taste the sauce—add more pepper flakes for heat or a squeeze of lemon for brightness.
Add the cooked squid ink pasta to the skillet. Toss gently with tongs to coat in the garlic-shrimp sauce. If dry, add a bit more olive oil or pasta water. Heat through for 1 minute.
Hack: Use tongs for easy tossing—keeps the pasta intact. Work quickly to keep pasta hot.
Divide pasta into four bowls (~1 cup per serving). Sprinkle with chopped fresh parsley for a green pop against the black pasta. For extra Halloween flair, drizzle with a touch of chili oil to mimic “blood.” Serve hot.
Total vibe check: Fast, fun, and fang-tastic. The quick sauté and dramatic black pasta make it a breeze with a spooky edge. If you’re new to squid ink pasta, don’t worry—it’s just like cooking regular spaghetti!
(Word count: ~1,100)