Black pasta with vegetables and shrimp skewers

Ingredients for 4 servings:

• 300 g shrimp, scampi, crab or other seafood
• some lemon juice
• 250 g of pasta (Tonnarelli al Nero di Seppia) or other pasta colored black with squid ink
• 1 tbsp butter or oil
• 200 g carrot(s), cut into sticks
• 200 g beetroot, cut into sticks
• 1 tsp honey
• 3 spring onions, cut into sticks and rings
• 1 garlic clove(s), finely chopped
• 1 handful of parsley, flat, roughly chopped
• salt and pepper
• 1 cup broth, milk or cream
• Parmesan or Pecorino in shavings or coarsely grated
• oil
• Chili pepper(s), dried, from the mill

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Tonnarelli neri with green and spiedini di scampi

Thread the seafood onto 8-12 shish kebab skewers or rinse the prepared skewers in a sieve under running water, check for shells, drain, toss in a mixture of lemon juice, oil, and freshly ground chili, and marinate for a while. Cook the pasta in plenty of salted water according to the package instructions until just al dente (one minute less). Meanwhile, fry the carrot and beetroot sticks in a non-stick pan with a little butter or oil for one minute, caramelize briefly with honey, add the chopped garlic clove and spring onions, and deglaze with stock, milk, or cream. Season to taste with salt, pepper, and freshly ground chili, add the parsley, and fold in the cooked, drained pasta. Fry the seafood skewers with the marinade in a little butter or oil on both sides for just under a minute. Serve the pasta and vegetables in plates, place 2-3 skewers on each side, and sprinkle with Parmesan or Pecorino cheese, if desired. Tip: A little pasta water makes the sauce thicker, so be sparing with the salt. Other vegetables can also be used; red, white, and green look great.