You can substitute squid ink handmade pasta with store bought one and cut the cooking time.
1 cup of semolina flour (1/2 cup Bread flour and 1/2 cupall purpose flour )
1 medium size egg
I teaspoon of squid ink
1 tablespoon of olive oil
1 tablespoon or less Water ( adjust the amount of water to size of egg, 1 tablespoon or less)
1 clove of garlic
1-2 pieces of etiolate
2-3 grape tomato (any tomato is good!)
4-5 shrimps pealed and vein removed
1 slice mushroom
1 cup of dashi (Japanese bonito broth) or water
2 tbsp heavy cream
1/4 tsp old bay seasoning
Put all the ingredients, except water, into a bowl.
Mix well, add water until dough forms.
Knead until black color becomes even.
Wrap with plastic and leave in a fridge for 2-3 hours.
Sprinkle flour on the dough and roll it with the pasta machine 2-3 times.
You just made noodles!
Make sure to sprinkle noodles with a lot of flour. This will prevent them from becoming sticky.
Slice vegetables, as pictured above.
In the meantime boil water in a separate pan for your pasta.
Add olive oil (1-2 tbsp) to a frying pan, grill shrimps until they turn red. Remove from the pan, put aside.
Add garlic, shallot, tomato, and mushroom to the frying pan. Cook for about 3-4 minutes.
Add dash or water. Simmer down until half of the liquid is left. Add salt and pepper.
Bring the shrimps back to the pan and add 2 tablespoon of heavy cream. Cook at medium heat 2-3 min.
Add salt and olive oil to the boiled water and add pasta. Cook for about 2-3 min.
Bring the pasta into the sauce and stir well.