This black pasta dish may look fancy and restaurant-worthy, but don’t let it fool you — it’s honestly super easy to pull together. In under 30 minutes, you’ve got a dish that feels a bit special but cooks up like a weeknight winner. The shrimp, cherry tomatoes, and briny squid ink pasta all come together in a garlicky, buttery sauce that’s got just a hint of spice.
I first tried squid ink pasta at a tiny seafood place while traveling and was instantly hooked — the flavor was bold but not overpowering, like the sea in the best way. Ever since, I’ve been recreating it at home with simple ingredients I already have on hand, and now it’s one of my go-to “impress the guests” dinners (even if the guest is just… me).
What Squid Ink Pasta Tastes Like (And Why It’s Worth Trying)
If you’ve never had squid ink pasta before, you might be wondering what makes it different. The black color comes from cuttlefish ink, which adds a salty, oceanic depth — it’s not fishy at all, more like the clean flavor you get from a fresh oyster or a briny clam.
Fresh squid ink pasta (if you can find it) has more pronounced flavor, but I usually go for the dry version since it’s easier to stock in the pantry. The color alone makes it a showstopper, and it’s the kind of thing people will definitely ask about at the table.
Where I Find Squid Ink Pasta
I’ve picked up squid ink pasta at stores like Trader Joe’s or World Market, but if it’s not available locally, I just order a pack or two online and keep them stashed for quick meals. You can use squid ink spaghetti or linguine — whichever shape you prefer. And if you can’t find it at all, go ahead and use regular pasta. The shrimp and sauce still carry the dish beautifully.
What You’ll Need to Make It
Here’s what goes into this quick and flavorful pasta dish:
- Squid Ink Pasta – Black linguine or spaghetti works best.
- Shrimp – I used large shrimp (16-20 count), peeled and deveined. Tail-on or off — totally your call.
- Olive Oil – For sautéing and flavor.
- Garlic – Freshly chopped for that garlicky backbone.
- Tomato Paste – Adds a rich base to the sauce.
- Cherry Tomatoes – I like using fresh ones for that juicy pop, but canned tomatoes will work too.
- White Wine – Adds acidity and balance. You can swap with dry vermouth or just skip it.
- Red Pepper Flakes – Optional, but I like a little kick.
- Lemon – We’ll use both zest and juice to brighten things up.
- Fresh Basil – Or parsley, if that’s what you’ve got.
- Butter – A small knob for richness.
- Salt and Black Pepper – For seasoning to taste.
My Go-To Method (Step-by-Step)
Here’s how I make this dish come together quickly:
Cook the pasta in salted boiling water. Don’t forget to reserve about half a cup of the starchy water before draining — it helps the sauce cling beautifully.
Start the sauce in a large skillet. Heat the olive oil, then sauté garlic for about a minute until it smells amazing.
Add the tomato paste and cook until it deepens in color — this little step makes a big flavor difference.
Toss in the tomatoes, wine (or water), and chili flakes. Let that simmer just until the tomatoes start to soften, about 3-5 minutes.
Add the shrimp and cook for 2-3 minutes until they turn light pink.
Combine everything — the pasta, butter, lemon zest and juice, plus some reserved pasta water. Stir it all together so the sauce coats every strand.
Finish with basil, taste again for seasoning, and that’s it. Serve hot.
Helpful Tips from My Kitchen
- Tomato paste trick: Freeze the leftover paste in 1-tablespoon blobs on a sheet tray, then transfer to a baggie. Makes it easy to use in future recipes without waste.
- Zesting tip: If you don’t have a zester, the fine side of a box grater works too. Just avoid the bitter white pith under the yellow part.
- Too dry? Add a splash more pasta water. It makes the sauce glossy and helps everything cling just right.
Common Questions (I Get These a Lot)
How long should I cook the shrimp?
Large shrimp usually take about 3–4 minutes to turn pink and curl. Overcooked shrimp turn rubbery fast, so keep a close eye.
Can I use pre-cooked shrimp?
Sure — just toss them in at the end and warm through for no more than 30 seconds.
Do I have to use wine?
Not at all. A little extra lemon juice works just fine if you’re skipping alcohol.
Can You Make This Ahead?
This dish really shines when it’s made fresh, but you can definitely prep parts ahead:
- Chop the garlic and tomatoes, clean the shrimp, and zest the lemon ahead of time.
- If you need to reheat, do it gently over low heat with a splash of water or broth so the shrimp doesn’t toughen up.
Leftovers will keep well in an airtight container in the fridge for up to 2 days, though I rarely have any left.
What Goes Well With This
Since the pasta’s so rich and savory, I like to serve it with:
- A simple arugula salad with lemon vinaigrette.
- Garlic bread or toasted sourdough — great for soaking up leftover sauce.
- A crisp, chilled glass of Sauvignon Blanc or dry Prosecco pairs beautifully.
Squid Ink Pasta with Shrimp
Don’t let the dramatic black noodles fool you—this squid ink pasta with shrimp is surprisingly easy to pull off. Brimming with sweet cherry tomatoes, garlic, lemon, and butter, it’s a seafood pasta that feels elegant but comes together in under 30 minutes. Perfect for weeknight indulgence or when you’re out to impress without the stress.
Ingredients
- 1 pound shrimp, peeled and deveined
- 12 oz squid ink pasta
- 10 oz cherry tomatoes, halved
- 6 cloves garlic, thinly sliced
- 2 tablespoons tomato paste
- 1/3 cup dry white wine or dry vermouth
- ½ teaspoon red pepper flakes
- Zest and juice of 2 lemons
- 4 tablespoons butter
- ½ cup chopped fresh basil
- 1 tablespoon extra virgin olive oil
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
Instructions
- Start by bringing a big pot of salted water to a boil for the pasta.
- Meanwhile, heat olive oil in a large skillet over medium-high heat. Add the sliced garlic and sauté until just golden and aromatic. Stir in the tomato paste and cook until it deepens in color.
- Toss in the halved cherry tomatoes along with the wine, a splash of water (about ¼ cup), and the chili flakes. Season lightly with salt and pepper. Let everything simmer until the tomatoes soften and release their juices.
- Once your water’s boiling, cook the squid ink pasta until just al dente. Reserve about ½ cup of the pasta water before draining.
- While the pasta’s boiling, stir the shrimp into the skillet with the tomato mixture. Cook until pink and opaque, flipping once for even cooking.
- Add the drained pasta to the skillet, along with the butter, lemon zest, juice, and half of the reserved pasta water. Toss everything together over medium heat until the sauce clings nicely to the pasta. If it looks too dry, splash in a bit more pasta water. Season again with salt and pepper as needed.
- Turn off the heat and fold in half of the chopped basil. Serve hot, garnished with the rest of the basil.
Notes
- This pasta is best enjoyed fresh, but any leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or in the microwave with a splash of water or broth to loosen the sauce.
- Tip: Want to skip the wine? Add a little extra lemon juice at the end to brighten the flavors.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 444Total Fat 18gSaturated Fat 8gTrans Fat 1gUnsaturated Fat 8gCholesterol 270mgSodium 7552mgCarbohydrates 34gFiber 3gSugar 15gProtein 34g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This squid ink pasta with shrimp looks like it came from a coastal bistro, but it’s honestly something you can whip up in a half hour on a weeknight. It’s bold, beautiful, and feels a little fancy without any fuss.
Whether you’re cooking for friends or just treating yourself to something a little special, this dish delivers every single time.
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