Squid Ink Pasta with Shrimp and Scallops

This post is sponsored by Milk and Eggs, a food delivery service in California.

For this meal, I collaborated with my friend Jess Piazza, food and cooking enthusiast, A.K.A. KitchenFling (on Instagram). I brought over my Milk and Eggs purchases – Domenico’s fresh squid ink pasta linguine, 1 pound of Paul Dan Seafood’s shrimp, and 1 pound of Paul Dan Seafood’s jumbo scallops. We followed this recipe from Serious Eats. Thankfully, KitchenFling had the rest of the ingredients on hand that we needed (olive oil, garlic, red pepper flakes, salt and pepper, dry white wine, tomato, parsley, lemon, and butter).

I’m so glad the shrimp was already peeled. We just had to devein them. I love jumbo scallops because they are sweet and have a nice texture. KitchenFling took over the searing duties, while I prepped the other items for the sauce.

Basically, all the other items end up in the pan, and the delicious seafood taste is carried through by deglazing the pan. After reducing it to half, add the noodles to the sauce in the pan until incorporated. Then, serve alongside the shrimp and scallops. Dinner is served…and was quite delicious!

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Paul Dan Seafood

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Milk and Eggs is a Los Angeles-based food-delivery company.


Disclaimer: WestsideMommy worked on this post in collaboration with Milk and Eggs, where they provided me with complimentary groceries in exchange for sharing my experience on a post. All opinions are 100% honest and my own. This post contains referral and affiliate links.