Happy Halloween, Fam! Don’t be spooked by the dark demeanor of this tagliatelle from Deano’s- we promise you it’s all treat and no trick 🙂 It’s tradition to pair the rich, slightly briny flavor of squid ink pasta with seafood so we figured that serving it with lemony-garlicky shrimp would haunt your tastebuds (in a good way). And aside from giving the dish a nice acidic pop, we really love how the blistered cherry tomatoes totally match the gory vibe. Happy devouring!

What’s in your bag:

• Deano’s squid ink tagliatelle
• Lemon + garlic marinated shrimp
• Blistered cherry tomatoes, torn herbs + garlic in a white wine + butter sauce
• Lemon breadcrumbs
• Roasted broccoli

What you’ll need from home:

• Big pot
• Strainer 
• Saucepan
• Aluminum foil lined sheet tray
• Butter
• S + P

Total prep time: 15 minutes

The Tagliatelle 

1. Boil a cauldron– er, pot!-of salted water. 
2. Once boiling, drop in the tagliatelle, making sure to stir to help prevent sticking. Cook for about 2-3 minutes, and carefully test a noodle for doneness.
3. Reserve about a cup of pasta water.
4. Strain the pasta.

The White Wine + Butter Sauce and Shrimp

1. Pour the sauce into a saucepan over medium heat.
2. Heat until warmed—about 5-6 minutes.
3. Toss in a pat of butter to finish the sauce.
4. Use a few splashes of the reserved pasta water from the tagliatelle to thin out the sauce if you’d like—your call! 
5. Throw the shrimp in next, then add your pasta too.
6. Give it a mix, and add more pasta water as needed.
7. Grab a fork and try a bite! Need a little s + p? Add some to your taste!

The Broccoli

1. Preheat the oven to 350F.
2. Toss your broccoli on the sheet tray and place in the oven for 10-12 minutes or until warmed to your liking!

Plate your pasta in a shallow bowl, your broccoli can go on the side. Top your pasta with a sprinkle of lemon breadcrumbs and dig in!

And that’s it! Dinner served, dinner solved. #weareWECO