Squid Ink Pasta with Shrimp
Squid Ink Pasta with Shrimp pairs tender pasta with a flavorful sauce or filling for a satisfying main dish.
About This Recipe
Squid Ink Pasta with Shrimp works best when the pasta and sauce finish together.
Save a little cooking water or sauce to loosen the texture before serving.
Ingredients
- ✓12 ounces squid ink pasta
- ✓1 pound shrimp (peeled and deveined)
- ✓1 Tablespoon extra virgin olive oil
- ✓6 cloves garlic (thinly sliced)
- ✓2 Tablespoons tomato paste
- ✓10 ounces cherry tomatoes (halved)
- ✓1/3 cup white wine or dry vermouth
- ✓½ teaspoon red pepper flakes
- ✓2 lemons (zested and juiced)
- ✓1/2 cup chopped basil
- ✓4 Tablespoons butter
- ✓Kosher salt
- ✓Freshly ground black pepper
Ingredient Notes
- Pasta: Cook until just tender so it holds sauce.
- Sauce: Keep sauce loose enough to coat every piece.
- Cheese or seasoning: Add gradually and taste before serving.
- Reserved liquid: A splash of pasta water can help the sauce turn glossy.
Instructions
- 1
Bring a large pot of salted water to a boil.
- 2
In a large skillet heat olive oil on medium-high heat until hot. Add the garlic. Cook, stirring occasionally, 1-2 minutes, or until lightly browned and fragrant. Add the tomato paste. Cook, stirring frequently, 30 seconds to 1 minute, or until dark red. Add the cherry tomatoes, white wine, ¼ cup water and red pepper flakes; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until tomatoes are softened.
- 3
Cook the pasta to al dente, reserving ½ cup of the pasta cooking water, drain the pasta.
- 4
While the pasta cooks, add the shrimp to tomatoes; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until cooked.
- 5
Add the cooked pasta, butter, lemon zest, lemon juice and half the reserved pasta cooking water to the skillet with the shrimp & tomatoes. Cook, stirring frequently, 2-3 minutes, or until the pasta is coated in the sauce; season with salt and pepper to taste. Turn off the heat and stir in half the basil.
- 6
Garnish with remaining basil and serve.
Katy’s Kitchen Tips
- Salt the pasta water.
- Cook pasta just until tender.
- Reserve some cooking water.
- Toss pasta and sauce together before serving.
Variations and Substitutions
- Herb finish: Add parsley, cilantro, basil, dill, or chives.
- Spicier version: Increase chili, cayenne, black pepper, or hot sauce.
- Saucy version: Serve with gravy, salsa, pan sauce, or yogurt sauce.
- Meal prep: Use leftovers in bowls, wraps, salads, or sandwiches.
What to Serve With Squid Ink Pasta with Shrimp
Serve Squid Ink Pasta with Shrimp with garlic bread, salad, roasted vegetables, or extra grated cheese.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days.
Reheat covered with a splash of water, broth, or sauce to restore moisture.
Common Mistakes to Avoid
- Overcooked pasta: Soft pasta can break and feel heavy.
- Dry sauce: Keep a little water or sauce to loosen the dish.
- Rinsing pasta: Rinsing removes starch that helps sauce cling.
- Serving too late: Pasta thickens as it sits.
FAQ
Can I make Squid Ink Pasta with Shrimp ahead?
Yes. Reheat with a little extra liquid or sauce if needed.
How do I avoid mushy texture?
Stop cooking when just tender and let carryover heat finish the job.
Can I add vegetables or protein?
Yes, as long as extra moisture is controlled.
How should I reheat leftovers?
Reheat covered with a splash of liquid to restore moisture.
Nutrition Facts
- Calories: 570 kcal
- Carbohydrates: 72 g
- Cholesterol: 315 mg
- Fiber: 4 g
- Protein: 35 g
- Sodium: 1087 mg
- Sugar: 7 g
- Fat: 15 g
- Saturated Fat: 7 g