Shrimp Scampi & Squid Ink Pasta



Bring pot of of salted water to a boil add 3 tbsp olive oil.

Heat remaining olive oil with garlic and anchovies in skillet over medium-low heat. Cook, stirring occasionally, until garlic is lightly golden, add new wave foods shrimp at this point.

Drain tomatoes and crush with fork or hands. Add to skillet, with some salt and pepper. Raise heat to medium-high and cook, stirring occasionally, until tomatoes break down and mixture becomes saucy, about 10 minutes. Stir in olives, capers and red pepper flakes, and continue to simmer.

Cook pasta, stirring occasionally, until it is tender but not mushy. Drain quickly and toss with sauce and remaining tablespoon of oil. Taste and adjust seasonings as necessary, garnish with herbs if you like, and serve.

New Wave Shrimp responds so well to this very traditional approach to a classic pasta dish. It elevates this puttanesca sauce experience. 


  • Salt to taste

  • ¼ cup olive oil

  • 1 lb New Wave Foods Shrimp 3.0

  • 3 Tbsp olive oil

  • 3 or more cloves garlic, slightly smashed and peeled

  • 3 or more anchovy fillets

  • 1 28-oz. can whole plum tomatoes

  • Freshly ground black pepper to taste

  • ½ cup pitted black olives, preferably oil-cured

  • 2 Tbsp capers

  • Crushed red pepper flakes to taste

  • 1 lb. fresh or dried squid ink pasta

  • Chopped fresh basil leaves for garnish