250 g of squid ink pasta1 packet of frozen shrimps (about 150 g)2 dollops of heavy cream1 tablespoon tomato saucea few leaves of arugolacoarse salt and table salt
Heat plenty of water with a small handful of coarse salt added. Chop the arugola finely. Boil the squid ink pasta, mixing every now and again with a large fork. Meanwhile heat the cream in a saucepan, add the tomato sauce and stir with a wooden spoon; add the defrosted shrimps and leave to flavor.
Drain the pasta cooked fairly al dente, turn into a heated bowl, and dress with the shrimps sauce; mix with the arugola and serve immediately.