Sun Dried Tomato Squid Ink Pasta with Shrimp and Burrata
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Cooking tools:
- Stove
- Pot
- Skillet
- Colander
- Chef's knife
- Cutting board
- Tongs
- Wooden spoon
- Serving bowl
- Plate
Ingredients
- ⅓ c extra virgin olive oil from 8.5oz Bella Sun Luci Sun Dried Tomato Halves with Extra Virgin Olive Oil with Italian Herbs jar
- ½ lb medium shrimp, shells removed and deveined (tails optional)
- 1 tbsp garlic cloves, minced
- ½ tsp red pepper flakes
- ¼ c dry white wine
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- ⅓ c 8.5oz Bella Sun Luci Sun Dried Tomato Halves with Extra Virgin Olive Oil with Italian Herbs
- ¼ c juice from 1 to 2 lemons
- ½ lb squid ink pasta
- Fresh basil leaves
- Fresh burrata balls
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