1 oz Olive oil
16 Jumbo shrimp
1/2 Oz Lemon juice
Salt
Pepper
12 Oz Black (squid ink) pasta dough
2 Oz Olive oil
1 Clove Garlic, minced
8 Oz Tomatoes, peeled, seeded, and chopped
Additional olive oil, if needed
4 sprigs of Basil
Mise en Place:
1. Peel and devein the shrimp.
2. Combine the olive oil, lemon juice, salt, and pepper. Add the shrimp and marinate for 15 minutes.
3. Roll out the pasta dough to the same thickness as the width of the narrow cutting roller. Cut with the narrow cutting roller to make a pasta that resembles square spaghetti.
Finishing:
1. Heat the second quantity of olive oil in a sauté pan. Add the garlic and sauté briefly without browning. Add the tomatoes and sauté another minute.
2. Remove the shrimp from the marinade. Grill or broil just until cooked.
3. At the same time, drop the pasta into boiling salted water. Boil until al dente. Drain.
4. Toss the pasta with the tomato mixture. Add additional olive oil if needed. Taste for seasonings and add salt if necessary.
5. Plate the pasta in spaghetti bowls. Top each portion with 4 grilled shrimp and garnish with a sprig of fresh basil.
