Description
This squid ink pasta recipe is a bold and elegant seafood dish featuring black ink pasta tossed in a light garlic and white wine sauce. Paired with shrimp and scallops, it’s packed with briny, sweet, and spicy notes, making it a flavorful and visually striking main course.
Ingredients
160g squid ink pasta
20 medium shrimp, peeled and deveined
10 scallops
3 tbsp olive oil, divided
2 cloves garlic, minced
1 tomato, chopped
¼ tsp red pepper flakes
1 cup reserved pasta water
Salt, to taste
Chopped fresh parsley (for garnish)
Instructions
Prepare the sauce:
Heat 2 tbsp olive oil in a skillet over medium heat. Add minced garlic and sauté for 1–2 minutes until golden. Stir in red pepper flakes and chopped tomato. Simmer for 3–4 minutes until the sauce thickens.Cook the seafood:
In another skillet, heat 1 tbsp olive oil over medium-high heat. Add shrimp and scallops. Cook for 3–4 minutes on each side until opaque and lightly browned.Cook the pasta:
Boil squid ink pasta in salted water until al dente, according to package instructions. Reserve 1 cup of pasta water before draining.Combine:
Add cooked pasta to the sauce and seafood. Toss well. Add reserved pasta water if needed for consistency. Finish with a drizzle of olive oil and garnish with chopped parsley.
Notes
Monitor garlic closely while sautéing to prevent bitterness.
Overcooked seafood becomes rubbery—remove it as soon as it turns opaque.
You can experiment by adding cherry tomatoes, feta, or chili oil for variations.
Best served immediately, but the sauce can be made ahead.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: squid ink pasta, seafood pasta, shrimp scallop pasta, garlic white wine sauce, elegant seafood dinner, black pasta recipe