Are you looking for a show-stopping meal that mixes squid ink with seafood flavour? Try this Squid Ink Pasta Recipe.
This recipe is perfect for impressing guests or indulging in a gourmet meal at home.
With its rich umami taste and silky texture, this squid ink pasta recipe is easy to make, versatile, and bursting with flavor.
Whether you’re a seafood lover or an adventurous home cook, this dish will elevate your culinary game.
Why You’ll Love This Squid Ink Pasta Recipe
Unique Visual Appeal: The jet-black pasta creates a striking presentation that’s sure to wow your guests.
Rich, Umami Flavor: Squid ink adds a subtle briny, oceanic taste that pairs perfectly with seafood and garlic.
Quick and Easy: Ready in under 30 minutes, this recipe is perfect for weeknight dinners or special occasions.
Customizable: Easily adapt the recipe with your favorite seafood, vegetables, or sauces.
Restaurant-Quality at Home: Achieve a gourmet experience without the hefty price tag.
Ingredients for Squid Ink Pasta
12 oz (340g) squid ink spaghetti or linguine
1 lb (450g) large shrimp, peeled and deveined
2 tbsp olive oil
4 cloves garlic, thinly sliced
1 cup cherry tomatoes, halved
1/4 tsp red pepper flakes (optional, for a slight kick)
1/4 cup vegetable broth (optional)
2 tsp squid ink (available at specialty stores or online)
1/4 cup fresh parsley, chopped
1/4 cup grated Parmesan cheese (optional, for serving)
Juice of 1 lemon
Salt and black pepper, to taste
Lemon wedges, for serving
Step-by-Step Instructions
Cook the Pasta: Bring a large pot of salted water to a boil. Add the squid ink spaghetti and cook according to package instructions (usually 8-10 minutes) until al dente.
Drain, reserving 1/2 cup of pasta water, and set aside.
Sauté the Aromatics: In a large skillet, heat olive oil over medium heat. Add sliced garlic and red pepper flakes (if using). Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
Cook the Shrimp: Add shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
Make the Sauce: Add cherry tomatoes to the skillet and cook for 3-4 minutes until softened. Pour in vegetable broth and squid ink, stirring to combine. Let the sauce simmer for 2-3 minutes.
Combine Pasta and Sauce: Add the cooked squid ink pasta to the skillet, tossing to coat in the sauce. If the sauce is too thick, add a splash of reserved pasta water. Return the shrimp to the skillet and toss gently.
Finish and Serve: Stir in lemon juice, chopped parsley, and season with salt and pepper. Serve immediately with lemon wedges and a sprinkle of Parmesan (optional).
Tips for Perfect Squid Ink Pasta
Don’t Overcook the Pasta: Al dente pasta holds up better in the sauce and provides the perfect texture.
Use Fresh Seafood: Fresh shrimp or other seafood enhances the flavor and complements the squid ink.
Adjust the Squid Ink: If you want a milder flavor, reduce the squid ink to 1 tsp; for a bolder taste, increase to 3 tsp.
Reserve Pasta Water: The starchy water helps create a silky sauce that clings to the pasta.
Taste as You Go: Squid ink can be salty, so taste the sauce before adding extra salt.
Variations and Substitutions
Seafood Options: Swap shrimp for scallops, calamari, or mussels for a different seafood twist.
Vegetarian Version: Omit shrimp and add sautéed mushrooms, zucchini, or roasted red peppers for a hearty vegetarian dish.
Creamy Sauce: For a richer dish, stir in 1/4 cup heavy cream or a vegan cream alternative after adding the squid ink.
Gluten-Free: Use gluten-free squid ink pasta or zucchini noodles for a low-carb option.
Spicy Kick: Increase red pepper flakes or add a pinch of cayenne for extra heat.
Serving Suggestions
Side Dishes: Serve with a simple arugula salad with lemon vinaigrette or garlic bread for soaking up the sauce.
Garnish Ideas: Add a sprinkle of toasted breadcrumbs or microgreens for texture and elegance.
Presentation: Serve in wide, shallow bowls to showcase the black pasta’s striking color.
Make-Ahead Instructions
Prep Ingredients: Peel and devein shrimp, mince garlic, and chop parsley up to 1 day in advance. Store separately in the fridge.
Cook Pasta: Cook pasta al dente, toss with a little olive oil, and refrigerate for up to 1 day. Reheat in the sauce when ready to serve.
Sauce: Prepare the garlic butter sauce (without shrimp) and store in an airtight container for up to 2 days.
Reheat gently before tossing with pasta.
Storing and Freezing Instructions
Storing: Store leftover squid ink pasta in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a skillet with a splash of water or olive oil.
Freezing: Freeze cooked pasta and shrimp in a freezer-safe container for up to 1 month.
Thaw overnight in the fridge before reheating. Note: The sauce may separate slightly upon reheating.
FAQs
Q. What does squid ink pasta taste like?
Squid ink pasta has a subtle, briny, oceanic flavor that’s not fishy. It adds depth without overpowering the dish.
Q. Where can I buy squid ink pasta?
Find it at Italian specialty stores, gourmet markets, or online retailers like Amazon or Whole Foods.
Q. Can I make squid ink pasta from scratch?
Yes, combine squid ink (available at seafood markets) with flour, eggs, and water to make homemade black pasta. Use a pasta machine for best results.
Q. Is squid ink pasta healthy?
It’s similar to regular pasta in calories but contains trace minerals like iron from the squid ink. Pair with nutrient-rich ingredients for a balanced meal.
Q. Can I use frozen shrimp?
Yes, thaw frozen shrimp in the fridge overnight or under cold running water before cooking.
Conclusion
In conclusion, this squid ink pasta recipe is your ticket to a restaurant-worthy meal at home.
With its bold color, delicate seafood flavor, and easy preparation, it’s perfect for impressing guests or treating yourself.
From the garlic butter sauce to the tender shrimp, every bite is a delight. Try it tonight and elevate your pasta game!
Read More:- Sun Dried Tomato Chicken Pasta Recipe
Squid Ink Pasta Recipe
Ingredients
- 8 oz squid ink pasta
- 1 lb large shrimp peeled and deveined
- 4 tbsp unsalted butter
- 3 tbsp olive oil
- 4 garlic cloves minced
- 1/4 tsp red pepper flakes optional
- 1/4 cup fresh parsley chopped
- Juice and zest of 1 lemon
- Salt and black pepper to taste
- 1/4 cup reserved pasta water
- Grated Parmesan cheese optional
Instructions
- Cook squid ink pasta in salted boiling water until al dente (8-10 minutes). Reserve 1/4 cup pasta water, then drain.
- Season shrimp with salt and pepper. Heat 2 tbsp olive oil in a skillet over medium-high heat. Cook shrimp 2-3 minutes per side until pink. Remove and set aside.
- In the same skillet, melt butter with 1 tbsp olive oil. Add garlic and red pepper flakes; sauté 1-2 minutes until fragrant.
- Return shrimp to skillet. Add lemon juice, zest, and reserved pasta water. Toss in pasta and cook 1-2 minutes.
- Sprinkle with parsley, adjust seasoning, and serve with optional Parmesan.
