Black Linguini with Shrimp

We add drama to this pasta dish by using linguini dyed with squid ink. Not only does it give distinctive colour, it also adds a depth of flavour that takes a classic recipe to the next level. Ripe, red cherry tomatoes, delicate pink shrimp and vibrant green asparagus and basil add a few more colours to the palate of this dish – not to mention incredible flavor. 



Thanks to Zepter Masterpiece Cookware there was no need to add any additional oil or water to the pasta during preparation– lowering the total fat content of the meal without compromising on flavor. All Zepter Masterpiece Cookware is constructed from 316-L stainless steel, which allows you to cook at lower temperatures, keeping your ingredients intact and retaining maximum nutritive value. Most importantly, no toxic substances are released during the cooking process. 
 

Ingredients

• 500 g shrimp
• 250 g cherry tomato
• 1 zucchini
• 500 g asparagus
• 400 g fresh black linguini
• 2 tbsp. soy sauce
• 1 dcl. white wine
• 1 spring onion
• 1 bunch fresh basil
• 10 g walnuts
• 1 dcl. olive oil
• Pepper

Preparation

• Place shrimp, sliced cherry tomatoes, zucchini and asparagus into a cold Zepter Z-W2424-SC Wok, without any oil or water
• Layer pasta over top the vegetables and pour in the white wine and soy sauce
• Cover and cook at 160°C for 3 minutes, then lower temperature to 90°C and cook for an additional 10 minutes
• Remove from heat source and add corsely chopped spring onion, fresh basil and crushed walnuts
• Drizzle with olive oil, season with pepper and stir to combine
• Serve in Rio procelain