What is so special about squid ink pasta?

What makes squid ink pasta stand out isn’t just its striking black color, it’s the flavor. The ink adds a mild brininess and deep umami that transforms an ordinary pasta dish into something sophisticated and memorable. It’s a taste that hints at the sea without being overwhelmingly fishy. Combined with vibrant ingredients like shrimp, garlic, and lemon, the flavor of squid ink pasta truly shines. It’s special because it’s both visually dramatic and incredibly balanced in taste.

What does squid ink taste like?

Squid ink has a naturally salty, oceanic flavor , often described as savory, earthy, and rich in umami. It's not overly fishy, instead, it adds subtle depth to dishes, much like anchovy paste or miso might do. In pasta, the ink binds beautifully with acidic and buttery ingredients like tomato and lemon, giving your dish a complex, layered flavor.

Is squid ink pasta unhealthy?

Not at all. In moderation, squid ink pasta can be part of a well-rounded, nutrient-rich meal. The ink itself contains antioxidants, iron, and other minerals, while the pasta provides energy-boosting carbs. When paired with lean proteins like shrimp, fresh herbs, and veggies, it becomes a wholesome and balanced dish. Like with any pasta, portion control is key, but there’s nothing inherently unhealthy about enjoying this beautiful seafood pasta.

What to use squid ink pasta for?

While it pairs best with seafood, squid ink pasta is more versatile than you might think. Use it as a base for: - Shrimp, scallops, or calamari -based sauces - Garlic butter sauces with fresh herbs - Light tomato sauces with basil and citrus - Vegetable-forward dishes using mushrooms, roasted tomatoes, or spinach Its bold appearance makes it ideal for dinner parties or special occasions when you want to serve something visually impressive and full of flavor.

What does squid ink do to pasta?

Squid ink gives pasta its iconic jet-black color and a unique flavor boost. It infuses the dough with a briny, oceanic taste that’s rich in umami and slightly salty, adding depth that traditional pasta lacks. When cooked, squid ink pasta absorbs these savory notes, making it a perfect partner for seafood and citrus-based sauces.

What is squid ink made of?

Squid ink is a natural dark liquid secreted by squid (or cuttlefish) as a defense mechanism. It's primarily composed of melanin , enzymes, and amino acids. In cooking, it’s prized for its deep color and briny umami taste. Food-grade squid ink is cleaned and purified before being sold in jars or sachets for culinary use.

Do Italians eat squid ink pasta?

Yes, squid ink pasta has deep roots in Italian coastal cuisine , especially in regions like Sicily and Venice . It's commonly served with fresh seafood, olive oil, garlic, and lemon. Italians often use it to showcase fresh, local ingredients, and it’s considered both a delicacy and a traditional dish passed through generations.

What kind of sauce goes with squid ink pasta?

The best sauces for squid ink pasta are those that highlight and complement its bold flavor without overpowering it. Think: - Garlic butter sauce with shrimp or scallops - Tomato-based sauces with a splash of lemon - Citrus-herb olive oil sauces Avoid overly creamy or heavy sauces ; they can dull the natural brininess of the pasta. Lighter, oil-based or tomato-forward sauces help the ink's subtle taste stand out.

Squid Ink Pasta – The Best Bold Shrimp Recipe to Blow Your Mind

Squid Ink Pasta with Shrimp & Cherry Tomatoes

Print Recipe

A bold and flavorful dish, this squid ink pasta with shrimp blends briny seafood, lemon, garlic, and herbs into a stunning 30-minute gourmet meal. Perfect for special dinners or easy weeknights, it’s rich, vibrant, and surprisingly simple to prepare.

Author: Cookmoo
Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min
Yield: 4 1x
Category: Pasta
Method: Stovetop
Cuisine: Italian

Ingredients

Scale

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)
1/4 cup vegetable or seafood broth + 1 tablespoon lemon juice
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

Boil Pasta: Bring a large pot of salted water to a boil. Cook the pasta until al dente. Reserve ½ cup of pasta cooking water before draining.
Sauté Garlic & Tomato Base: In a large skillet, heat olive oil over medium-high heat. Add garlic and sauté for 1–2 minutes until lightly browned and fragrant. Stir in the tomato paste and cook for 30 seconds to 1 minute until dark red.
Simmer Tomatoes: Add cherry tomatoes, broth + lemon juice mixture, ¼ cup water, and red pepper flakes. Season with salt and pepper. Cook 3–5 minutes, stirring occasionally, until tomatoes are softened.
Cook Shrimp: Add shrimp to the skillet and season with salt and pepper. Cook 2–3 minutes, stirring occasionally, until the shrimp are opaque and cooked through.
Combine and Finish: Add the cooked pasta, butter, lemon zest, lemon juice, and half the reserved pasta water to the skillet. Toss everything together for 2–3 minutes until the pasta is coated. Add more pasta water if needed to loosen the sauce. Turn off the heat and stir in half the basil.
Serve: Garnish with the remaining basil and serve immediately.

Notes

Best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days.
Reheat gently on the stove or in the microwave.

Nutrition

Serving Size: approx. 1 ¾ to 2 cups
Calories: 505kcal
Sugar: 6.5g
Sodium: 1085mg
Fat: 15g
Saturated Fat: 7g
Carbohydrates: 71g
Fiber: 4g
Protein: 35g
Cholesterol: 315mg

Keywords: Squid ink pasta, shrimp, without wine, cherry tomatoes, tomato

Find it online: https://www.cookmoo.com/squid-ink-pasta-shrimp-recipe/