This Squid Ink Pasta is a showstopper with its bold black color and rich, briny flavor. It's a quick and easy recipe that’s perfect for a unique Halloween dinner or whenever you’re craving something adventurous.
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This is one of those dishes that looks fancy but is surprisingly easy to make. I first fell in love with this jet-black pasta after discovering it in a specialty food shop, and I knew I had to create a dish around it. It’s not just delicious—it’s also visually striking, making it the perfect addition to my Halloween recipe collection.🎃
This is another entry in my Halloween dishes, alongside Tinumis, a Filipino dish made with pork cooked in blood. I came up with this recipe because I had some black pasta sitting in my pantry for months, and I wanted to make something special out of it. Inspired by my easy pasta recipes like my creamy truffle pasta , anchovies and shrimp pasta , boursin pasta, cajun alfredo pasta, I crafted this pasta with shrimp and a creamy, savory sauce to balance the boldness of the ink.
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Why You'll Love This Recipe
- Unique appearance: The bold black color adds an element of surprise and elegance to your table.
- Flavorful: The squid ink offers a subtle, briny taste that complements seafood perfectly.
- Quick to make: This recipe comes together in less than 30 minutes, making it ideal for busy weeknights.
- Creamy and rich: The addition of heavy cream and parmesan cheese creates a luxurious sauce that pairs beautifully with the seafood.
- Perfect for special occasions: Whether it's Halloween, a dinner party, or just a treat-yourself meal, this pasta feels gourmet but is easy to make.
What is Squid Ink Pasta
"Pasta al nero di seppia" in Italian, is pasta made with squid ink, giving it a striking black color. It has a mild briny flavor, similar to fresh seafood, and is often used in Italian and Spanish cuisine.
This pasta originated in coastal regions of Italy, where fresh seafood and squid are abundant. Over the years, it has gained popularity in high-end restaurants and gourmet kitchens around the world, but you don’t need to be a professional chef to enjoy it! You can easily prepare pasta at home, creating a visually stunning and flavorful dish in no time.
Ingredients
Here's what you'll need:
- Squid Ink Pasta Noodles/ Cuttle-fish Ink Pasta: These give the dish its signature black color and subtle salty, seafood-like flavor.
- Shrimps: Use large, fresh shrimp for the best flavor and texture. Their sweetness balances the brininess of the squid ink.
- Tomatoes: Fresh tomatoes add acidity to cut through the richness of the cream. I used cherry tomatoes in here.
- Heavy Cream: This creates a rich, smooth sauce that ties all the flavors together.
- Olive oil and Butter: Adds a creamy, silky texture to the sauce and helps cook the shrimp evenly.
- Percorino Cheese: A generous sprinkling of parmesan adds nuttiness and umami, enhancing the overall flavor.
- Beef Cubes: An optional addition that deepens the savory profile of the sauce.
- Garlic: For that signature aromatic base that complements both seafood and creamy sauces.
- Lemon: Brightens the sauce.
- Red pepper flakes (optional)
- Parsley for garnish (optional)
See recipe card for quantities.
Substitution and Additions
Here are a few ways you can tweak the ingredients to suit your preferences:
- Linguine or Spaghetti: Regular pasta works just fine. You’ll miss the dramatic color, but the dish will still taste amazing.
- Clams or Mussels: Substitute shrimp with other shellfish for a different take on the recipe. Clams, mussels and scallops are great options that pair well with the squid ink’s brininess.
- Vegetarian Option: Leave out the shrimp and beef cubes, and bulk up the dish with more tomatoes, spinach, or mushrooms for a veggie twist.
- Coconut Milk: If you’re looking for a dairy-free version, replace the heavy cream with coconut milk. This gives the dish a slight tropical flavor while keeping it rich and creamy.
- Spicy Variation: Add some red pepper flakes or a dash of hot sauce to give the dish an extra kick. The heat pairs well with the creaminess of the sauce.
- Pasta Water: Instead of pasta water, you can use chicken broth or white wine.
How To Make Squid Ink Pasta
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions, usually about 8-10 minutes. Drain and set aside. Don't forget to set aside some pasta water.
- Cook the shrimp: In a large pan, add some olive oil. Add the shrimp to the pan and cook until pink and opaque, about 3-4 minutes per side. Remove shrimp from the pan and set aside.
- Sauté the aromatics: In the same pan, add butter and let it melt. Add minced garlic and sauté until fragrant, about 1 minute.
- Prepare the sauce: In the same pan, add chopped tomatoes and beef cubes. Stir until the tomatoes soften and release their juices, about 5 minutes. Pour in the heavy cream and let it simmer until the sauce thickens slightly, about 3-4 minutes. Add the pasta water if the sauce gets too thick.
- Combine: Return the shrimp to the pan and stir to coat them in the sauce. Add the cooked pasta and toss everything together to ensure the pasta is fully coated.
- Finish and serve: Stir in the grated parmesan cheese, and season with salt and pepper to taste. Serve immediately, garnished with extra cheese or fresh herbs if desired.
Variations
Lobster or Scallops: Swap out the shrimp for lobster tails or scallops to create a luxurious seafood dish that’s sure to impress.
Squid Ink Risotto: If you’re feeling adventurous, you can use squid ink in a risotto for a creamy, seafood-flavored rice dish that’s just as visually stunning.
Make it Vegan: Skip the shrimp and beef cubes, and use olive oil instead of butter. Add roasted vegetables like bell peppers, zucchini, and mushrooms for a hearty vegan meal.
Herb and Garlic Pasta: Add fresh herbs like basil or parsley along with extra garlic to bring more aromatic flavors to the dish.
What To Serve With This
- Garlic Bread: There’s nothing better than a side of crispy, buttery garlic bread to soak up the creamy sauce.
- Caesar Salad: A light and refreshing salad provides a perfect contrast to the rich pasta dish. The acidity of a lemon vinaigrette balances out the briny squid ink.
- Roasted Vegetables: Roasted asparagus, bell peppers, or zucchini add color, texture, and flavor that complement the pasta beautifully.
- White Wine: Pair this dish with a crisp, dry white wine like Sauvignon Blanc or Pinot Grigio to cut through the richness of the sauce.
- Sautéed Spinach: A simple sauté of spinach with garlic and olive oil brings a healthy, earthy touch to the meal.
- Crispy Chicken Strips: For additional protein and indulgent twist.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat the pasta gently on the stovetop, adding a splash of cream or butter to bring back the sauce's creamy texture.
Rose's Top Tips
- Don’t overcook the pasta: Be sure to cook your pasta al dente, as it will continue to cook slightly when you toss it in the sauce.
- Use fresh seafood: Fresh shrimp or other shellfish will elevate the flavors of this dish.
- Reserve some pasta water: Adding a splash of pasta water to the sauce can help loosen it and ensure the pasta is coated evenly.
Recipe FAQs
This stands out for its striking black color and subtle briny, seafood-like flavor.
You can buy squid ink at specialty food stores, gourmet markets, or online.
It has a briny, slightly salty flavor that complements seafood dishes perfectly.
Squid ink itself is gluten-free, but the pasta is usually made from wheat. Look for gluten-free versions if needed.
More Pasta Recipes
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Squid Ink Pasta
Equipment
- 1 large pot for boiling pasta
- 1 skillet
Ingredients
- 230 grams squid ink pasta
- 2 tablespoon olive oil
- 1 pound shrimp shells removed, deveined
- 2 tablespoon butter
- 3 cloves garlic
- 1 cup cherry tomatoes
- 1 teaspoon beef buillion/ beef powder
- 1 cup heavy cream
- ¾ cup pecorino romano
- 2 teaspoon lemon juice
- ¼ cup parsley optional
- salt and pepper optional
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions, usually about 8-10 minutes. Drain and set aside. Dont forget to set aside some pasta water.
- Cook the shrimp: In a large pan, add some olive oil. Add the shrimp to the pan and cook until pink and opaque, about 3-4 minutes per side. Remove shrimp from the pan and set aside.
- Sauté the aromatics: In the same pan, add butter and let it melt. Add minced garlic and sauté until fragrant, about 1 minute.
- Prepare the sauce: In the same pan, add chopped tomatoes and beef cubes. Stir until the tomatoes soften and release their juices, about 5 minutes. Pour in the heavy cream and let it simmer until the sauce thickens slightly, about 3-4 minutes. Add the pasta water if the sauce gets too thick.
- Combine: Return the shrimp to the pan and stir to coat them in the sauce. Add the cooked pasta and toss everything together to ensure the pasta is fully coated.
- Finish and serve: Stir in the grated parmesan cheese, and season with salt and pepper to taste. Serve immediately, garnished with extra cheese or fresh herbs if desired.
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Notes
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- Don’t overcook the pasta: Be sure to cook your pasta al dente, as it will continue to cook slightly when you toss it in the sauce.
-
- Use fresh seafood: Fresh shrimp or other shellfish will elevate the flavors of this dish.
-
- Reserve some pasta water: Adding a splash of pasta water to the sauce can help loosen it and ensure the pasta is coated evenly.
