Squid Ink Pasta with Shrimp & Black Truffles

Instructions:

1. Prepare the Pasta:
   • Cook the squid ink pasta in a large pot of salted boiling water according to the package instructions until al dente. Drain and set aside, reserving a cup of the pasta cooking water.
2. Cook the Prawns:
   • In a large skillet, heat the olive oil over medium-high heat. Add the prawns and cook until they turn pink and are cooked through, about 2-3 minutes per side. Remove the prawns from the skillet and set aside.
3. Make the Sauce:
   • In the same skillet, add the minced garlic and chopped shallot. Sauté until fragrant and translucent, about 2 minutes.
   • Pour in the white wine and let it simmer until reduced by half.
   • Add the fish or seafood stock and let it simmer for another 2-3 minutes.
   • Stir in the heavy cream and let it simmer until slightly thickened, about 5 minutes.
   • Add the grated Parmesan cheese, stirring until melted and the sauce is smooth.
   • Season with salt and freshly ground black pepper to taste.
   • Stir in the lemon juice and chopped parsley.
4. Combine Pasta and Sauce:
   • Add the cooked pasta to the skillet with the sauce. Toss to coat the pasta evenly in the sauce. If the sauce is too thick, add a bit of the reserved pasta cooking water until the desired consistency is reached.
5. Finish the Dish:
   • Return the cooked prawns to the skillet and gently toss to combine and warm through.
   • Add the butter and stir until melted and incorporated.
   • If using fresh truffle, shave thin slices over the pasta just before serving. If using truffle oil, drizzle it over the pasta.
6. Serve:
   • Divide the pasta among serving plates, ensuring an even distribution of prawns.
   • Garnish with additional parsley and a few more truffle shavings or a light drizzle of truffle oil.
   • Serve immediately and enjoy this decadent dish!