italian

Venetian-Style Squid Ink Spaghetti with Shrimp and Lemon Breadcrumbs

This dish pairs squid ink spaghetti with shrimp, peeled and deveined, lemon juice and lemon zest. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

51 g Protein

75 g Carbohydrates

16 g Fat

4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

84g squid ink spaghetti (dry) 312 kcal
158g shrimp, peeled and deveined 156 kcal
14g olive oil 124 kcal
6g garlic, minced 9 kcal
14g lemon juice 4 kcal
2g lemon zest 1 kcal
7g parsley, chopped 2 kcal
11g breadcrumbs (plain) 43 kcal
0g red pepper flakes 0 kcal

Cooking instructions

squid ink spaghetti (dry)
Bring a pot of salted water to a boil. Cook the squid ink spaghetti until al dente; reserve 60 ml pasta water, then drain.
olive oilgarlic
Meanwhile, heat olive oil in a skillet over medium heat. Add garlic and cook 30 seconds until fragrant.
shrimpred pepper flakes
Add shrimp and red pepper flakes; cook 2-3 minutes, turning, until just opaque.
lemon juice
Stir in lemon juice and a splash of reserved pasta water to make a light sauce. Toss in the drained pasta and coat well.
olive oilbreadcrumbs (plain)
In a small pan, toast the breadcrumbs dry (or with a tiny splash of oil from the skillet) until golden, 1-2 minutes. Season with a pinch of salt.
lemon zestparsleybreadcrumbs (plain)
Plate the pasta and sprinkle with lemon zest, chopped parsley, and toasted breadcrumbs. Add more pasta water if needed for gloss.