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This dish features fresh squid ink-infused spaghetti, a gourmet variety known for its gorgeous color and delicate seafood flavor. Lemon juice, garlic, and red pepper flakes punch up the flavors of our spaghetti and sautéed shrimp—mixed, for a seasonal twist, with sugar snap peas. To highlight their freshness, we're blanching and shocking the peas: boiling them briefly before immersing them in ice water, which enhances their green hue and crunchy texture.

Ethan Mick

with Sugar Snap Peas

Shrimp & Squid Ink Spaghetti

Shrimp

Fresh Squid Ink Spaghetti

Sugar Snap Peas

Garlic

Lemon

Butter

Fromage Blanc

Crushed Red Pepper Flakes

Ingredients

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Snap off and discard the stem end of each snap pea; pull off and discard the tough string that runs the length of the pod. Cut the snap peas in half on an angle. Peel and roughly chop the garlic. Quarter and deseed the lemon.

Prepare the ingredients:

Fill a medium bowl with ice water and set aside. Add the **snap peas** to the pot of boiling water and cook, stirring frequently, 1 to 2 minutes, or until bright green and slightly softened. Leaving the pot of water boiling, using a slotted spoon or strainer, transfer the cooked snap peas directly to the bowl of ice water. Let the snap peas stand until cool. Drain thoroughly and pat dry with paper towels.

Blanch & shock the snap peas:

Pat the **shrimp** dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot, Add the seasoned shrimp and cook, stirring occasionally, 1 to 3 minutes, or until slightly opaque.

Start the shrimp:

To the pan, add the **garlic** and **as much of the red pepper flakes as you'd like**, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add **the juice of 2 lemon wedges** and cook, stirring occasionally, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Turn off the heat.

Add the aromatics:

While the shrimp and aromatics cook, add the **spaghetti** to the pot of boiling water used to cook the snap peas. Cook 2 to 3 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving **1/2 cup of the spaghetti cooking water**, drain thoroughly.

Cook the spaghetti:

To the pan of **cooked shrimp and aromatics**, add the **cooked spaghetti**, **shocked** **snap peas**, **up to half the** **butter** (you will have extra butter), **the juice of the remaining lemon wedges**,  and **half the reserved spaghetti cooking water**. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the spaghetti is thoroughly coated. (If the sauce seems dry, gradually add the remaining spaghetti cooking water to achieve your desired consistency.) Turn off the heat and stir in the **fromage blanc**; season with salt and pepper to taste. Divide the finished spaghetti between 2 dishes. Enjoy!