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The BEST Squid Ink Pasta Recipe with Shrimp

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Posted by:

Erin Lynch

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Updated:

February 26, 2025

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4.98 from 120 votes

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Squid ink pasta pinterest image.
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This recipe for Squid Ink Pasta with Shrimp & Cherry Tomatoes only looks fancy. It’s easy to make in under 30 minutes and the flavor is delicious! 

Overhead shot of plate of squid ink pasta topped with shrimp & tomatoes.

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Squid Ink Pasta with Shrimp and Cherry Tomatoes… Don’t you want to just dive right in?

I’m overly obsessed with this dish. Those colors, that briny flavor, the little bit of spice…

But the best part of this dish? It’ll be on your table in under 30 minutes. 

First thing’s first…

Table of Contents

  • What does squid ink pasta taste like?
  • Where to buy squid ink pasta
  • Ingredients needed
  • How to make it
  • Recipe tips
  • FAQs
  • How to make ahead + store
  • What to serve with it
  • Wine pairings
  • Full Recipe

What does squid ink pasta taste like?

Cuttlefish ink is what gives the pasta its gorgeous black color, it also gives it an amazing flavor. Squid ink pasta has a rich, briny flavor with the faint hint of sea saltiness, which makes it absolutely perfect for pairing with seafood.

I’ve found that the fresh squid ink pasta has the most flavor, while the dry pasta flavor is less noticeable.

Where to buy squid ink pasta

I have been able to find the black squid ink pasta at Trader Joe’s, Cost Plus World Market, or in some of the local specialty stores. However, if you’re having a difficult time finding it where you are, you can always substitute plain pasta, or order it on Amazon online. You can use squid ink spaghetti or squid ink linguini.

Three plates of squid ink pasta.

For this black pasta recipe, I made a simple sauce with cherry tomatoes, shrimp, basil, lemon and a pinch of red pepper flakes. I wanted to keep things simple so that the flavor of the pasta could really shine.

Ingredients needed

  • Squid Ink Pasta – Trader Joe’s and Cost Plus World Market often carry this black pasta. Or, you can order it online. You can use squid ink linguini or squid ink spaghetti.
  • Shrimp –  Choose the size of your choice; shrimp usually come in colossal, jumbo, extra large, large, medium, small, and miniature. I used large (16-20 count) shrimp for this recipe and removed the peel and vein before cooking.
  • Olive Oil
  • Garlic Cloves
  • Tomato Paste
  • Cherry Tomatoes – Or, you can add in a 12 oz. can of drained tomatoes.
  • White Wine – Or, dry vermouth. Or, you can leave it out if you prefer to not cook with wine. Simply add in a bit more lemon juice.
  • Red Pepper Flakes – Optional. Omit if you’re sensitive to heat.
  • Lemon – We’ll use the zest and the juice.
  • Basil – Fresh is preferred. But you can add in a pinch of dried basil too. Or, add in some fresh parsley.
  • Butter
  • Salt + Black Pepper

How to make it

  • Cook the pasta in a pot of salted boiling water. Reserve ½ cup of the pasta cooking water and drain the pasta.
  • Meanwhile, make the pasta sauce. Heat the olive oil in a large pan on medium-high heat until hot.
  • Cook the garlic until lightly browned and fragrant, about 1 minute.
  • Add the tomato paste and cook until dark red, 1 minute longer.
  • Add the tomatoes, wine, water and red pepper flakes; season with salt and pepper.
  • Cook for 3 to 5 minutes, until tomatoes are softened.
  • Add and cook for 2 to 3 minutes, until light pink and cooked through.
  • Add the cooked pasta, butter, lemon zest + juice and half the reserved pasta cooking water. Cook for 2-3 minutes, or until the pasta is coated in the sauce.
  • Add the basil, taste again for seasonings and enjoy!
Squid ink pasta in skillet.

Recipe tips

  • You’ll have leftover tomato paste if using a can. Put those leftovers into a baggie and stick it in the freezer. Pull it out and thaw it under warm running water whenever you need tomato paste.
  • A zester is a super handy tool. Use it for zesting the lemons in this recipe, or for grating cheese or nutmeg.
  • If your sauce seems dry, add in more of the reserved pasta cooking water to achieve your desired consistency.

FAQs

How long do you cook shrimp?

This depends on the size of the shrimp you use, but they likely won’t need to be sauteed for longer than 4 minutes. The large shrimp I used here only took 3-4 minutes to cook.

How do you know when shrimp are done?

You’ll know the shrimp are cooked when they turn from gray and translucent to a light pink color.

Can you use pre-cooked shrimp?

Yes! However, when using pre-cooked shrimp, you want to cook them for just about 30 seconds so they don’t get overcooked.

Can I make it without alcohol?

Yes! Simply omit the white wine. It will still be delicious without it, though you may want to add in a little extra lemon juice at the end to account for the tartness that the wine would provide.

How to make ahead + store

This pasta is best eaten right away. However, if you have leftovers, they will keep in the refrigerator stored in an airtight container for a couple days. To reheat, warm gently on the stove or in the microwave.

Hand reaching for plate of pasta.

What to serve with it

  • Tomato Cucumber Salad
  • Garlic Bread
  • Sauteed Spinach
  • Kale Caesar Salad
  • Shaved Fennel and Celery Salad
  • Arugula Salad
  • Bread – for mopping up all that yummy sauce!
  • MORE → EASY sides for pasta
  • MORE → the BEST Italian desserts

Wine pairings

  • Opt for a lively white wine such as an Italian Verdicchio or a Pinot Gris from Oregon.
  • A light-bodied, acidic red wine such as a young, slightly chilled Chianti will work well with the tomato sauce in this recipe.
  • MORE —> the BEST wines to pair with pasta.
Overhead shot of plate of squid ink pasta.

More shrimp recipes

  • Shrimp Fra Diavolo
  • Shrimp Risotto
  • Shrimp Sushi Bowls
  • Shrimp Piccata
  • Air Fryer Shrimp

More pasta recipes

  • Crab Pasta
  • Creamy Pumpkin Pasta with Sausage & Sage
  • Butter Roasted Tomato Sauce
  • Lemon Pasta
  • Sunday Gravy
  • Gnocchi with Blue Cheese and Frizzled Prosciutto

Did you try this black pasta recipe?

If you loved this squid ink pasta with shrimp I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

For more great Platings and Pairings recipes, be sure to follow me on  Instagram, TikTok, Pinterest and Facebook.

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Overhead shot of plate of squid ink pasta.

Full Recipe

Squid Ink Pasta with Shrimp

This recipe for Squid Ink Pasta with Shrimp & Cherry Tomatoes only looks fancy. It’s easy to make in under 30 minutes and the flavor is delicious!
4.98 from 120 votes
Print Pin
Serves 4 servings
Created by Platings and Pairings
Prep Time: 10 minutes mins
Cook Time: 20 minutes mins
Total Time: 30 minutes mins

Equipment

  • Large Pot
  • Large Skillet
  • Knife

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

Instructions

  • Bring a large pot of salted water to a boil.  
  • 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.
  • Cook the pasta to al dente, reserving ½ cup of the pasta cooking water, drain the pasta.
  • While the pasta cooks, add the shrimp to tomatoes; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until cooked. 
  • 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. (If the sauce seems dry, add in some of the reserved pasta cooking water to achieve your desired consistency.) Turn off the heat and stir in half the basil.
  • Garnish with remaining basil and serve.

Notes

This black pasta is best eaten right away. However, if you have leftovers, they will keep in the refrigerator stored in an airtight container for a couple days. To reheat, warm gently on the stove or in the microwave.
To make without alcohol, simply add in a little extra lemon juice at the end, if needed. 

Nutrition

Calories: 570kcal | Carbohydrates: 72g | Protein: 35g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 315mg | Sodium: 1087mg | Potassium: 433mg | Fiber: 4g | Sugar: 7g | Vitamin A: 895IU | Vitamin C: 52.6mg | Calcium: 201mg | Iron: 6.3mg
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

This post was originally published in 2015. It was updated in 2023 to update the content. The black squid ink pasta recipe remains the same. 

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4.98 from 120 votes (91 ratings without comment)

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164 responses

  1. April @ Girl Gone Gourmet
    August 27, 2015

    I had squid ink pasta for the first time in Venice when we were there a few years ago — I fell in love with it, but have had a hard time finding where I live. Love how you kept this so simple – the flavors sound delicious and it’s just beautiful to look at! PS Jealous about Amazon local — wish we had it here in NC!

    Reply
    1. Erin
      August 27, 2015

      I’m SO excited about this pasta AND Amazon Local – Hopefully it will be more widely available soon 🙂 So jealous about your trip to Venice – I would absolutely LOVE to go there someday – Bucket list!

      Reply
    2. Maria
      October 14, 2019

      5 stars
      OMG delicious. My husband had 3 helpings. I just dropped the butter by 2 tablespoons and it did not affect the flavor used strozzapreti black in pasta. It looked fabulous. Thank you a keeper.

      Reply
      1. Erin
        October 15, 2019

        I’m so glad you enjoyed it Maria- Thanks for the feedback on the butter!

        Reply
    3. Sharon Giannini
      October 12, 2024

      Getting ready to make the pasta, I was very excited. I never respond to this but just wanted to say my husband and I also were in Venice and wanted to recreate the squid pasta it was the best. LOL only downside is the black teeth.

      Reply
  2. Pech
    August 27, 2015

    Love the beautiful contrast of colors with the shrimp here, and great tip on how to use the leftover tomato paste!

    Reply
    1. Erin
      August 27, 2015

      Thanks Pech! Tomato paste is cheap, but it’s nice to store leftovers in the freezer, because you never know when a recipe will call for it!

      Reply
  3. Susannah
    August 27, 2015

    Squid ink linguine sounds fascinating!!! I need to buy some and try it!

    Reply
    1. Erin
      August 27, 2015

      Yes Susannah – Yes you do! It’s delicious!!!

      Reply
  4. Marlynn @UrbanBlissLife
    August 27, 2015

    Love the gorgeous pops of color in this dish! I haven’t made squid ink linguini but will have to try it at home now.

    Reply
    1. Erin
      August 27, 2015

      Thank you Marlynn! I was thinking it’d be appropriate for Halloween with all the black and orange!

      Reply
  5. Erin
    August 27, 2015

    I admit I’ve always been a little nervous about trying squid ink pasta. But this looks and sounds so good that I might try to get over my fear and do it!

    Reply
    1. Erin
      August 27, 2015

      Just do it Erin! I dare you 😉

      Reply
      1. siewhean butler
        August 30, 2018

        5 stars
        we were in Sardinia just a week ago and found squid rice and pasta, it was so yummy, had to keep going back to the restaurant to have more. Delicious, now that we just got back we are already looking to cook it.

        Reply
        1. Erin
          August 30, 2018

          I’m obsessed with it too!!! Love squid ink anything – especially black rice dishes!

          Reply
  6. Chloe | The Paper Airplane
    August 27, 2015

    Looks delish! I love squid ink pasta, it’s such a unique flavor.

    Reply
    1. Erin
      August 27, 2015

      Isn’t it great Chloe! I love the color too!

      Reply
  7. Rachel @ athletic avocado
    August 27, 2015

    This looks so interesting and tasty! Yum!

    Reply
    1. Erin
      August 27, 2015

      Thank you Rachel!

      Reply
  8. Dani @ Dani California Cooks
    August 27, 2015

    Hello! I am so glad I stumbled upon your blog this afternoon! I live in San Francisco but I travel up to the PNW every week, so I love finding “local” bloggers. This recipe looks DELICIOUS – so many good flavors going on!!

    Reply
    1. Erin
      August 27, 2015

      Thanks Dani – That sounds like a lot of traveling, but I’m sure that you get to go to some pretty great places. Cheers!

      Reply
  9. Platter Talk
    August 28, 2015

    If you told me what this was I may not try it, UNTIL I saw how beautifully you’ve prepared it; very nicely done!!

    Reply
    1. Erin
      August 28, 2015

      Thank you – It’s not toooooo scary 😉

      Reply
  10. Renee
    August 28, 2015

    Squid ink pasta is a new one to me, but since I love pasta and seafood, I have no doubt that I’d enjoy it. I’ll keep my eyes open for it.

    Reply
    1. Erin
      August 28, 2015

      I’m sure you’d love it Renee!

      Reply
  11. Ciao Florentina
    August 28, 2015

    I brought packages of squid ink spaghetti from Sicily ! I’m in heaven ! And yes of course, what better to make with it than shrimp ?! I’m obsessed ! haha

    Reply
    1. Erin
      August 28, 2015

      Ooohhh – you are SO lucky Florentina! Jealous!!!

      Reply
  12. Diane
    August 28, 2015

    Seafood lovers will be over the moon for this dish. It looks amazing!

    Reply
    1. Erin
      August 28, 2015

      Diane – It’s definitely a great dish for true seafood lovers!

      Reply
  13. Sara @ Life’s Little Sweets
    August 28, 2015

    Wow, I did not know that squid ink pasta exists! This is such a beautiful recipe!

    Reply
    1. Erin
      August 28, 2015

      Thank you Sara – It’s such a unique, fun ingredient!

      Reply
  14. Catherine
    August 28, 2015

    Wow those colors are striking!

    Reply
    1. Erin
      August 28, 2015

      Thanks Catherine! I think that’s the best part of the squid ink pasta!

      Reply
  15. Thalia @ butter and brioche
    August 28, 2015

    Ooh I have to get my hands on some squid ink linguini. It looks wonderful!

    Reply
    1. Erin
      August 28, 2015

      Thank you Thalia! It’s very, very yummy – And just SO pretty!

      Reply
  16. Sarah
    August 28, 2015

    You’ve got me on the hunt for squid linguini now because I don’t want to miss out on trying this! I

    Reply
    1. Erin
      August 28, 2015

      Good luck to you in finding some locally! You can always order online too!

      Reply
  17. Razena | Tantalisemytastebuds.com
    August 28, 2015

    This dish looks amazing and I would love a bowl for dinner 🙂

    Reply
    1. Erin
      August 28, 2015

      Thank you Razena!

      Reply
  18. foodlovinfamily
    August 28, 2015

    I have never tried squid ink pasta but after looking at these pictures it makes me want to go buy some!

    Reply
    1. Erin
      August 28, 2015

      I think everyone should try squid ink once in their life. But after you do, you’ll want it again and again 😉

      Reply
  19. Sam @ PancakeWarriors
    August 28, 2015

    Seeing this pasta makes me so happy. I love that you used squid ink pasta – so fancy! The only time I’ve ever seen this made was on Iron Chef. Now I have to try this recipe!!

    Reply
    1. Erin
      August 28, 2015

      Sam – I hope you do give it a try! 🙂 You’ll be even happier after you eat it!

      Reply
  20. SHOBELYN
    August 28, 2015

    Haven’t tried Linguini before and now I am curious. Beautiful photos.Erin.

    Reply
    1. Erin
      August 28, 2015

      Thank you Shobelyn!

      Reply
  21. Rosemary @anitalianinmykitchen
    August 28, 2015

    I don’t think there is a pasta I don’t like! This is a delicious pasta, love the combination.

    Reply
    1. Erin
      August 28, 2015

      Of course Rosemary – You are a true Italian!!!

      Reply
  22. Claudia | Gourmet Project
    August 28, 2015

    my brother loves squid ink: must make this linguini for his bday!

    Reply
    1. Erin
      August 28, 2015

      What a great sister you would be Claudia!

      Reply
  23. Marye
    August 28, 2015

    I’ve never had squid ink anything but this dish is so pretty with the contrasting colors! I think I’ll look for some. 🙂

    Reply
    1. Erin
      August 28, 2015

      Thanks Marye! I hope you give it a try! You can always freak out unsuspecting dinner guests with it!

      Reply
  24. Tina Marie
    August 28, 2015

    The colors are amazing and very inviting. Looks delicious.

    Reply
    1. Erin
      August 28, 2015

      Aren’t the colors the best Tina?

      Reply
  25. Chris @ SimpleFood365
    August 28, 2015

    I have never tried squid ink pasta but it has always intrigued me! It sounds and looks good! Great share!

    Reply
    1. Erin
      August 28, 2015

      Thank you Chris 🙂 Definitely give it a try!

      Reply
  26. Cassandrea @ chewsandbrews.ca
    August 28, 2015

    Well I am going to be looking for squid ink pasta now! Those colours are amazing! I love the contrast!! Looks delicious as well!

    Reply
    1. Erin
      August 28, 2015

      Thanks Cassandrea – Enjoy!

      Reply
  27. Molly Kumar
    August 28, 2015

    I have never heard of ‘Squid Ink Pasta’ but looking at your recipe, I would definitely eat this 🙂 Looks so pretty and tempting.

    Reply
    1. Erin
      August 28, 2015

      Thanks Molly – I aim to tempt 😉

      Reply
  28. Patti @ CooksRecipeCollection.com
    August 28, 2015

    I love the contract that the squid ink linguini provides. Just a beautiful plate!

    Reply
    1. Erin
      August 28, 2015

      Thanks Patti – The color is great, and it deepens as it cooks rather than losing color!

      Reply
  29. LydiaF
    August 28, 2015

    They sell squid ink in packets like ketchup here in Spain. It’s really popular in rice dishes. Love the color in your pasta!

    Reply
    1. Erin
      August 28, 2015

      That sounds amazing Lydia – You are SO lucky!

      Reply
  30. Oana @AdoreFoods
    August 28, 2015

    Such an interesting and vibrant looking dish! I was always skeptical to trying squid ink linguini, mainly because of its color. Silly me 🙂 Paired with seafood and tomatoes looks so inviting. Thanks for sharing it.

    Reply
    1. Erin
      August 31, 2015

      Of course Oana – I hope you try it and love it!

      Reply
  31. Byron Thomas
    August 28, 2015

    I love squid ink pasta – this dish looks so pretty and elegant.

    Reply
  32. Kelley
    August 28, 2015

    I am so intrigued by the squid ink pasta- I’m going to have to find some and try it out! Beautiful dish!!

    Reply
  33. Lauren @ A Nerd Cooks
    August 28, 2015

    Yum! I love squid ink pasta. It really allows the other ingredients to pop against the dark color.

    Reply
    1. Erin
      August 29, 2015

      It sure does, doesn’t it?!

      Reply
  34. Derek
    August 29, 2015

    Erin I’m impressed! This looks super good obviously. Thanks for sharing!

    Reply
    1. Erin
      August 29, 2015

      Thank you Derek 🙂

      Reply
    2. Mustapha
      September 16, 2019

      5 stars
      Absolutely gorgeous recipe that takes me straight to the ocean. And that’s saying a lot since I live close to the sea. Used dill instead of basil and it really complimented the fishiness of the dish. The flavour profile is so unique. I’ve never tasted a pasta dish quite like this before. Have added this to my list of regular recipes. Going to try it with tuna and other seafoods too.

      Reply
  35. Whitney
    August 29, 2015

    Never ever in my life have I ever had squid ink anything! I’m a wee bit afraid to try!

    Reply
    1. Erin
      August 29, 2015

      Don’t be scared Whitney – Give it a try. I think you’ll like it. If not, feel free to substitute plain pasta for the squid ink version.

      Reply
  36. Hillary Reeves
    August 29, 2015

    Any excuse to eat more shrimp, please!

    Reply
  37. Mandee Pogue
    August 29, 2015

    This is absolutely beautiful! It sounds delicious! You are so lucky to live in a place where you can find exciting ingredients like squid ink. Here in WV we are very limited in that area, but this dish looks amazing.

    Reply
    1. Erin
      August 31, 2015

      Yes – We are VERY lucky here in Portland! Lots of great small shops and gourmet grocery stores!

      Reply
  38. J @ A Hot Southern Mess
    August 29, 2015

    I’ve never tried squid ink linguini, but this recipe and your delicious pictures sure makes a girl wanna try it! 🙂

    Reply
  39. Kathryn @ FoodieGirlChicago
    August 29, 2015

    I love ordering ink squid pasta in restaurants however have never actually made it at home – you’ve officially inspired me to do it!!

    Reply
  40. Richa
    August 29, 2015

    I’ve never had Squid Ink Pasta and that looks so delicious that I really want to go look for some.

    Reply
    1. Hannah
      November 6, 2019

      It was a simple and easy recipe to follow. However, i think the juice of 2 lemons isnt exactly right. I juiced 1.5 lemon and even used slightly less and the pasta had such a sour taste. Am i getting it wrong?

      Reply
      1. Erin
        November 7, 2019

        Hi Hannah – I’m so sorry that it didn’t work well for you. Lemons can definitely vary in size, so that could be the issue. I will attempt this recipe again, and provide an actual measurement for the amount of lemon juice and zest, that should help! (I used medium sized lemons.) Also, the type of wine you use can have an effect on the dish… Very tart wines, like Sauvignon Blanc, could be especially tart and sour. Do you mind if I ask what wine you used? Thanks!

        Reply
  41. Katalina @ Peas & Peonies
    August 30, 2015

    wow that intense and beautiful color of the squid linguine is amazing, such a fun way to change the routine pasta dinner.

    Reply
    1. Erin
      August 31, 2015

      Thanks Katalina!

      Reply
  42. Whitney
    August 30, 2015

    What a beautiful dish! Would have to order the squid ink pasta, as I’m sure I wouldn’t find it around here — if only Amazon Now was available everywhere!! Sounds awesome!

    Reply
    1. Erin
      August 31, 2015

      Thanks Whitney – Amazon Now is definitely a fun new service – Hopefully it will be more widely available soon!

      Reply
  43. Michelle@healthiersteps
    August 30, 2015

    I never heard of squid ink pasta before. What amazing color and your photos are lovely!

    Reply
    1. Erin
      August 31, 2015

      Thank you Michelle – It’s a bit of a rare ingredient, but I think it’s quickly gaining in popularity!

      Reply
  44. Sabrina @ Dinner, then Dessert
    August 30, 2015

    I love shrimp pasta! Seafood and pasta is one of my favorite combinations!

    Reply
  45. Trish
    August 31, 2015

    Wanna hear something crazy? I have NEVER had squid ink pasta! Say WHAT?! Blasphemy for a chick growing up along the Pacific Northwest coast eh? I need to give this a whirl. SOON! Gorgeous photos, as always Erin!

    Reply
    1. Erin
      September 1, 2015

      Thanks Trish – You need to fix this craziness soon! 😉

      Reply
  46. Sandra @ A Dash of Sanity
    September 1, 2015

    This is such a stunning recipe! I love what a great statement piece squid ink pasta makes.

    Reply
    1. Erin
      September 1, 2015

      Thanks Sandra – I agree, the colors are really striking!

      Reply
  47. Chrissie
    September 1, 2015

    I love seafood with pasta!! Great recipe 🙂 Thanks for posting!

    Reply
    1. Erin
      September 1, 2015

      You’re welcome Chrissie – Enjoy!

      Reply
  48. Paloma
    January 7, 2016

    This sounds amazing! I have a question though, you mention clam juice? and when do we include the white wine?
    Thanks!!

    Reply
    1. Erin
      January 7, 2016

      Hi Paloma – Thank you for catching this! I had revised the recipe to use white wine instead of clam juice (because who doesn’t want more wine!), but forgot to adjust the recipe accordingly. It has now been revised. However, you can always swap out the white wine for the same amount of clam juice if you prefer.

      Reply
  49. Joey
    May 17, 2016

    Omg I was in Japan and picked up some squid ink pasta…so I found your recipe and decided to try it. Love it! Simply delicious! Thanks you for sharing 🙂

    Reply
    1. Erin
      May 20, 2016

      So glad you liked it Joey! This isn’t one of my most popular recipes, because I think people are a bit intimidated by squid ink, but I think it’s just delicious! So cool that your noodles came all the way from Japan too!

      Reply
  50. Don Thompson
    July 18, 2018

    5 stars
    I included a variation of this dish in an Italian dinner for six people at my house that raised $4,000 for charity. It was delicious…I used Scampi.

    Reply
    1. Erin
      July 19, 2018

      That’s amazing Don – Great job!

      Reply
  51. Catherine @ To & Fro Fam
    January 16, 2019

    5 stars
    This dish would completely wow a seafood lover! Also, I am a fan of your ocean puns. 😉

    Reply
  52. Meg Cotner
    January 17, 2019

    Squid ink pasta is beautiful looking stuff. I know just the person who would appreciate this dish.

    Reply
  53. Danielle
    January 18, 2019

    Squid ink pasta was in one of my favorite dishes at this place in OKC, I love it! This sounds so delicious with the shrimp and lemon! And quick + easy 🙂

    Reply
    1. Erin
      January 19, 2019

      It’s a super quick & easy recipe!

      Reply
  54. Mary
    January 18, 2019

    5 stars
    That sounds fascinating! It definitely makes for a stunning presentation. I bet it would be good with Greek wines, especially those from Santorini. They tend to have a very sea-like, briny, flavor that seems like it would work great with this dish.

    Reply
    1. Erin
      January 19, 2019

      I hope you love it Mary!

      Reply
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  57. The Squid and the Whale – The Shawshank Risotto
    March 3, 2019

    […] When the movie was over and a few glasses of wine had been consumed, we started on the meal: Squid Ink Pasta w/ Shrimp & Cherry Tomatoes. […]

    Reply
  58. Irene
    March 30, 2019

    5 stars
    Great recipe! Under 30 minutes is a little misleading. It’s less than 30 mins AFTER you’ve prepped everything, zesting the lemons, slicing garlic, chopping basil, etc. Still, quite tasty and will definitely make again.

    Reply
    1. Jannki Mithaiwala
      December 16, 2023

      4 stars
      Oh come on. It’s a so easy and quick. Hardly any prep work. Garlic is easily chopped under a minute for me. And zesting and juicing is simple. Wonderful recipe and thanks for sharing. Some people have to find something negative to say

      Reply
  59. Are You Daring Enough To Try These Outrageous "Chopped" Ingredients? |
    June 25, 2019

    […] Squid ink has a rich, briny flavor, which makes it a perfect pair to any seafood dish, especially something like shrimp linguine. Of all the ingredients on this list, squid ink is probably the most commonly used in American cuisine. It’s also the most useful ingredient used outside of the kitchen, as it was once used in traditional medicine, writing, art, cosmetics, and as a food additive, according to Healthline. Research also suggests that squid ink contains strong antioxidant properties and could even help fight cancer. Still, it’s a little jarring to see a plate piled high with black freshly-made squid ink pasta, though some consider the deep-dark inky color visually striking. Ultimately, it’s up to you–would you be willing to try a dish of slimy black spaghetti? […]

    Reply
  60. Paul Gosling
    July 26, 2019

    5 stars
    Just made this as per instructions and can’t fault it. The pasta has the sweet seafood taste of vongole, the prawns and tomato with the other ingredients are delicious. I added a bit of parmesan on top. Superb.

    Reply
    1. Erin
      July 29, 2019

      I’m so glad you liked it Paul! Cheers!

      Reply
  61. michael
    July 30, 2019

    5 stars
    Is this a Jojo reference?

    Reply
  62. Matt Zaff
    September 9, 2019

    5 stars
    Without a doubt THE best pasta dish I’ve ever made at home! Truly easy gourmet!
    First time I’ve had squid ink pasta and I can’t imagine having it another way now!

    Reply
    1. Erin
      September 9, 2019

      I’m so glad you liked it Matt! Thanks for the positive feedback!

      Reply
  63. Lorie
    October 22, 2019

    Hello. I want to try this. Did you use the dried squid ink pasta ? If having for a family dinner., any suggestions? Thanks

    Reply
    1. Erin
      October 30, 2019

      Hi Lorie – Yes, the pasta I used was dry. But you could use fresh as well!

      Reply
  64. Bob
    January 14, 2020

    4 stars
    I was pleased with this, but my cherry tomatoes were pretty well blown out by this cooking time, which meant that there were some annoying skins by themselves. If making again, I’d put them in with the shrimp, or cook maybe 1 minute ahead. (I also wish recipe comments were limited to people who made the recipe or who needed help on the recipe.)

    Reply
  65. Squid Ink Pasta with Prawns & Cherry Tomatoes – MAD Wholefoods
    April 30, 2020

    […] and try out a recipe. This has been adapted from a nice “shrimp” recipe you can find here. Their picture’s a wee bit smarter than mine, but you get the […]

    Reply
  66. Teresa
    September 16, 2020

    5 stars
    So quick and easy BUT bursting with flavors! This will be our weekly go to recipe from now on. Thank you for sharing!

    Reply
    1. Erin
      September 19, 2020

      You’re welcome Teresa! I’m so happy you enjoyed it!

      Reply
  67. bigg boss 14
    September 23, 2020

    5 stars
    IF YOU ARE GOING FOR BEST CONTENTS LIKE I DO, SIMPLY GO TO SEE THIS WEBSITE ALL THE TIME AS IT PROVIDES FEATURE CONTENTS, THANKS

    Reply
  68. lucius a graham
    September 30, 2020

    I’m about to try it now…hehe and then next week I’m going to do the mussels 🙂

    Reply
  69. Jo
    October 17, 2020

    Hello, should I use raw prawns or already cooked ones? Thank you 🙂

    Reply
    1. Erin
      October 17, 2020

      Hi Jo! They should be uncooked.

      Reply
  70. Squid Ink Sauce Recipe – Spaghetti And Squid In Squid Ink Sauce Recipe
    November 22, 2020

    […] 7. Squid Ink Pasta with Shrimp & Cherry Tomatoes + VIDEO … […]

    Reply
  71. Gourmet 2020 | ATTARD – MALTA and beyond….
    January 3, 2021

    […] Anchovy and Cherry Tomato sauce – adapted – Six cloves of garlic, 2 tablespoons tomato concentrate, 1/3 cup white wine, 300g cherry tomatoes, chilli flakes, 200g H. Forman & Son white anchovies, 2 lemons zested and juiced, 2 – 3 tablespoons butter, salt and pepper and some reserved water from the cooking pasta. Start by adding the minced garlic to heated olice oil, add  tomato concentrate. Add the cherry tomatoes, white wine, ¼ cup water, chilli flakes; s salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until tomatoes are softened. Add the anchovies to the mixture, stirring occasionally. Add the cooked pasta, butter, lemon zest, lemon juice and some of the reserved pasta water and stir frequently until the pasta is coated in the sauce; season with salt and pepper to taste.  Turn off the heat and stir in parsley or basil. Go dream! […]

    Reply
  72. Keely Seward
    January 17, 2021

    5 stars
    I just made this for my family and they can’t stop complementing the dish. I’m very inexperienced and it was easy and pretty fast! Thank you so much for sharing!!

    Reply
    1. Erin
      January 19, 2021

      You’re so welcome Keely! I’m glad it was a hit!

      Reply
  73. Squid Ink Pasta with King Prawns and Cherry Tomatoes – Dave’s Recipes
    April 14, 2021

    […] You can get the recipe at Platings and Parings here. […]

    Reply
  74. Neil
    May 31, 2021

    5 stars
    I saw the black cuttlefish pasta in my local deli so searched the Internet to find a recipe. I came across this one so purchased all the ingredients. Later on I was talking to my wife and told her what I was cooking tonight. There was a long silence. What’s wrong I said ? I don’t like that pasta; I have cooked it before and did not enjoy it. Anyway that evening I cooked the dish she went back for seconds and took the rest of it to work the next day. A fantastic dish and well worth getting all the ingredients thank you so much.

    Reply
    1. Erin
      June 8, 2021

      I love it Neil!!! Thanks so much for sharing 🙂

      Reply
  75. Aeriel
    July 10, 2021

    5 stars
    This recipe is ah-mazing! I found that I didn’t need both lemons as long as you use one big juicy lemon and zest. Also instead of using the pasta water, I boiled the shrimp tails, shells, and heads and used that broth instead. I served with seared scallops and wine. Delish!

    Reply
    1. Erin
      July 12, 2021

      Thanks so much for sharing your tips Aeriel!

      Reply
  76. Gab
    July 21, 2021

    Too lemony

    Reply
  77. Matt
    August 16, 2021

    5 stars
    Excellent recipe, made it tonight and would have been fantastic if only it didn’t taste only like lemon. Would recommend to halve the amount of lemon juice. It tasted like lemon pasta…

    Could the author recommend how much lemon juice in tablespoons to use please? 🙂 I’m going to make this again tomorrow but use maybe a tablespoon of lemon juice. Thanks!

    Reply
  78. Mobasir Hassan
    February 11, 2022

    5 stars
    You have made and described everything so nicely that really helped me. A huge thumbs up for such a delicious recipe. I am looking forward for more of such recipes in coming future too.

    Reply
  79. Janet
    March 16, 2022

    4 stars
    Was only making partial recipe and it was too thin. Will beef it up tomorrow. Love squid ink pasta! Just had some with a Blue Apron dish; ordered a big package off of Amazon. Will thicken up the leftovers tomorrow.

    Reply
    1. Sunya
      June 18, 2024

      I love squid. It has mild flesh and chewy texture. But never heard squid with pasta. Love to try it. Thanks for the post

      Reply
  80. Julia
    May 23, 2022

    5 stars
    A cousin gifted us some squid ink pasta, which I love, but had never cooked. This recipe looked the best and most doable. I loved it! Garlic and lemon to the front! Next time I’ll try Aerial’s tip on boiling the shrimp tails.

    Reply
  81. Anne | TheExpertGuides
    April 8, 2023

    Looks so aesthetic! I tried it and the pasta was so flavorful. Looking forward to more unique recipes in the future.

    Reply
  82. akterja
    April 20, 2023

    i love your blog

    Reply
  83. Lucy
    November 17, 2023

    5 stars
    Erin, your Squid Ink Pasta is a masterpiece!

    As a proud home chef, I made the pasta myself using the squid ink from Black Hut. This premium ink added an extra layer of richness and brininess, perfectly complementing your fantastic recipe.

    Reply
    1. Erin
      November 20, 2023

      Thanks Lucy!

      Reply
  84. Adam
    November 21, 2023

    This recipe turned out to be a little disappointing unfortunately and that was to the amount of lemon. I only used the zest of one lemon, but next time I’ll cut the amount of juice down as well. It’s too nice of a dish to be completely dominated by the acidity and lemon flavour.

    Reply
  85. Jessica
    February 15, 2024

    5 stars
    Nice article. Thanks for this

    Reply
  86. SAKURA
    August 2, 2024

    i love this article thxxx

    Reply
  87. puncak mw
    August 2, 2024

    good job this website so informationfull give a lot of information to us ty

    Reply
  88. Rute303
    August 3, 2024

    THIS WEBSITE IS VERY COOL AND PROBABLY INSPIRING ARTICLES. THANK YOU FOR THIS!

    Reply
  89. Mahjong
    August 9, 2024

    5 stars
    Nice receipt, I gonna try it tomorrow!

    Reply
  90. megalive99 kitchen
    November 4, 2024

    I really like the way you explain each step. This makes it very easy to follow, even for a beginner like me.
    megalive99 kitchen

    Reply
  91. leon288
    November 23, 2024

    I don’t think there is a pasta I don’t like! This is a delicious pasta, love the combination.

    Reply
  92. classroom 6x
    November 24, 2024

    I really wanted to play up the black and orange colors of this dish, so I decided to use a garlic white wine sauce rather than a red sauce. And, since I was lucky enough to purchase very fresh seafood, I decided to keep it very light and simple to allow their flavors to shine. The sauce is little more than white wine, a little lemon juice, olive oil, chopped tomato, and garlic.

    Reply
  93. Denise
    November 26, 2024

    5 stars
    This was absolutely delicious. So easy with a beautiful array of ingredients. I made slight changes, but no need to have. The final addition of butter and lemon is perfect for the shrimp. I am so excited to go through Erin’s other recipes. Chicken marsala next. Well done!

    Reply
    1. Erin
      December 2, 2024

      Thanks so much Denise!

      Reply
  94. Slotqu88
    January 3, 2025

    5 stars
    Love the beautiful contrast of colors with the shrimp here, and great tip on how to use the leftover tomato paste!

    Reply
  95. GONBET
    January 17, 2025

    5 stars
    Thank you for giving me the recipe for my husband’s favorite dish.

    Reply
  96. BET138
    April 2, 2025

    5 stars
    Thank you so much for the amazing food! Every bite was absolutely delicious, and I truly appreciate the time and effort you put into making it. You’ve got incredible skills in the kitchen! I’m grateful for this wonderful meal!

    Reply
  97. Shuvo
    May 31, 2025

    This squid ink pasta recipe is absolutely stunning! The combination of briny pasta, succulent shrimp, and sweet cherry tomatoes creates a delightful balance of flavors. The addition of lemon zest and red pepper flakes adds a refreshing zing and a subtle kick. I appreciate how the recipe is both elegant and approachable, making it perfect for a special dinner or a weeknight treat. Thank you for sharing this exquisite dish!

    Reply
  98. Sandy
    June 7, 2025

    5 stars
    Followed the recipe verbatim except minced the garlic instead of slicing. Did not disappoint! This dish is one of our favorites. Bright acidity helps lighten the pasta – great flavors!
    Definitely will make it again!

    Reply
    1. Erin Lynch
      June 9, 2025

      Thanks Sandy!

      Reply

Hi, I’m Erin!

Can I pour you a glass of wine? Let’s have some fun in the kitchen! Maybe some pasta? A juicy steak? I’ve got loads of yummy, easy recipes for you! Because cooking should feel as comfy as your favorite yoga pants. ♥

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