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Harissa Shrimp w/ Squid Ink Pasta

 Prep Time 20 Minutes | Cook Time 20 Minutes | Serves 4 People

Featured Product Casablanca Market Harissa & Preserved Lemons


  • 8 ounces dried squid ink spaghetti or tagliatelle
  • 1 tablespoon salt, for pasta water
  • 3 tablespoons olive oil, divided
  • 1 medium onion, cut into thin wedges
  • 2 cloves garlic, minced
  • 2 tablespoons Casablanca Market Moroccan Harissa
  • 1/4 cup tomato paste
  • 1 (28-ounce) can diced tomatoes, undrained
  • 1 pound large shrimp, peeled and deveined
  • 1/2 cup fresh basil, torn, plus more for garnish
  1. Place a large pot with 4 quarts salted water on stove and heat on high to boiling. When water reaches a boil, carefully drop dried pasta into water, stir, cover pot and turn off heat. Set timer for 7 minutes (or time on package). When pasta is cooked, drain, toss with 1 tablespoon oil and set aside.
  2. Meanwhile, heat 2 tablespoons olive oil over medium heat in large skillet or saucepan with high sides. Add onion and garlic. Cook, stirring occasionally, until onion is softened, 2-3 minutes. Add tomato paste and harissa to pan and stir to combine.
  3. Raise heat to medium-high, add tomatoes and bring sauce to a simmer, stirring occasionally, for 5 minutes. Add shrimp and cook until pink and cooked through, 5-7 minutes.
  4. Add torn basil leaves to the shrimp and sauce. Stir and season with salt and pepper to taste.
  5. Serve shrimp in spicy harissa sauce over pasta, garnished with fresh basil.


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