Black Linguine with Gulf Shrimp, Crab, and Cherry Tomatoes

Black Linguine with Gulf Shrimp, Crab, and Cherry Tomatoes
Serves 4
This pasta dish brings out wonderful flavors in Gulf seafood.
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  1. 4 teaspoons extra-virgin olive oil, divided
  2. 1 pound small fresh gulf shrimp, peeled and deveined, divided
  3. 2 teaspoons minced garlic
  4. ½ cup white wine
  5. ½ cup heavy whipping cream
  6. Juice of 1 lemon
  7. 1 teaspoon salt
  8. ½ teaspoon ground black pepper
  9. 8 tablespoons unsalted butter
  10. 6 tablespoons lump crabmeat, picked free of shells
  11. 1 cup cherry tomatoes, sliced
  12. 2 tablespoons Parmesan cheese, grated
  13. 8 ounces Fresh Black Linguine, recipe follows (see Time-Saving Tip)
  14. Ciabatta bread, sliced and toasted
  15. Prepared basil pesto
  1. Bring a medium saucepan of salted water to a boil.
  2. Heat a large skillet with 2 teaspoons olive oil over medium-high heat. Add half of shrimp and cook until pink and firm, about 1½ minutes per side. Transfer shrimp to a plate and keep warm. Repeat with remaining 2 teaspoons olive oil and shrimp.
  3. To skillet, add garlic, wine, cream, lemon juice, salt, and pepper. Cook, stirring occasionally, until reduced by half. Stir in butter, crabmeat, tomato, and Parmesan cheese.
  4. To boiling water, add Fresh Black Linguine and cook 3 to 5 minutes. (See Time-Saving Tip.) Drain pasta and reserve about ⅓ cup cooking liquid.
  5. Add pasta and shrimp to sauce. Add some reserved pasta water, if desired, and toss to combine. To serve, place in bowls and top with slices of toasted bread with basil pesto.
  1. Time-Saving Tip: 8 ounces of dried black linguine may be substituted for Fresh Black Linguine. Cook pasta according to package directions.
Louisiana Cookin
Fresh Black Linguine
Yields 12
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  1. 2 cups all-purpose flour, plus additional, if necessary
  2. ⅓ cup semolina flour
  3. 3 large eggs
  4. 2 egg yolks
  5. 1½ teaspoons squid ink (see note)
  6. 1½ teaspoons extra-virgin olive oil
  1. Line 2 rimmed baking sheets with parchment paper, dust with flour, and set aside.
  2. Place flour and semolina in bowl of stand mixer with dough hook, and mix on slow. Add eggs and egg yolks one at time, followed by squid ink and olive oil.
  3. Add more flour, if necessary, until a shaggy dough forms. Transfer to a lightly oiled bowl and cover. Let stand at least 30 minutes.
  4. Cut into linguine with a pasta machine and linguine cutter. Transfer cut pasta to reserved baking sheets. Let pasta stand 20 to 30 minutes before use. Fresh pasta may be stored in the refrigerator up to 2 days, covered with plastic wrap.
  1. Squid ink is available at some specialty grocers and online at
Louisiana Cookin


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