Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Tagliolini al nero di seppia gamberi grigliati pesto di senape e pinoli tostati

Squid Ink Tagliolini with Grilled Shrimp, Mustard Pesto, and Toasted Pine Nuts

Name: Squid Ink Tagliolini with Grilled Shrimp, Mustard Pesto, and Toasted Pine Nuts
Total time: 900 s
Yield: Serves 3 servings
Ingredients: 10.5 oz squid ink tagliolini (about 300 grams); 14 oz shrimp tails (about 400 grams); 1 tablespoon paprika; 1 oz pine nuts (about 30 grams); 3 tablespoons mustard pesto

Paolobertoncin @cookpaolo

Trieste (Barcola)

Squid Ink Tagliolini with Grilled Shrimp, Mustard Pesto, and Toasted Pine Nuts

Paolobertoncin @cookpaolo

Saved

Ingredients

15 minutes

Serves 3 servings

10.5 ozsquid ink tagliolini (about 300 grams)
14 ozshrimp tails (about 400 grams)
1 tablespoonpaprika
1 ozpine nuts (about 30 grams)
3 tablespoonsmustard pesto

Saved

Steps

15 minutes

1

Bring a pot of water to a boil. Clean the shrimp. Heat a large skillet until very hot, then toast the pine nuts.
2

Grill the shrimp for 1 minute and add the paprika.
3

Drain the pasta while still al dente and toss it in the skillet.
4

Assemble the dish.
5

Delicious—confirmed by the cat.

Saved

Cooksnaps

Saved

Paolobertoncin @cookpaolo

Published in the US on August 28, 2025 14:01

Trieste (Barcola)

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Keywords

Mustard Shrimp Pinenuts Squid

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