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!
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.
I have been able to find squid ink pasta at Trader Joe’s or in some of the local Portland specialty stores. However, if you’re having a difficult time finding it where you are, you can always substitute plain pasta, or order it online. I’ve found that the fresh squid ink pasta has the most flavor, while the dry pasta flavor is less noticeable.
What Does Squid Ink Pasta Taste Like?
The squid ink is what gives the pasta it’s 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 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.
Tips for Making Squid Ink Pasta:
- 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.
Wine Pairings for Squid Ink Pasta:
- 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.
If you loved this Squid Ink Pasta 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.
More healthy seafood recipes:
- Salmon with Ginger Sauce (Sheet Pan Dinner)
- Sriracha Glazed Salmon with Zucchini Noodles
- 5-Ingredient Sheet Pan Salmon
- Instant Pot Salmon with Lemon-Dill Sauce
- Salmon Tacos with Blackberry Corn Relish
More pasta recipes:
- Creamy Pumpkin Pasta with Sausage & Sage
- Butter Roasted Tomato Sauce
- Gnocchi with Blue Cheese and Frizzled Prosciutto
Squid Ink Pasta Recipe
Squid Ink Pasta with Shrimp & Cherry Tomatoes
- 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
- 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.
This post was originally published in 2015. It was updated in 2019 to update the content and photos. The recipe remains the same.