Creamy Squid Ink Pasta with Shrimp

This stunning squid ink pasta offers a stark contrast to the succulent pink shrimp and creamy white sauce. Not only is it unique but the best part is that it is so tasty and easy to make. You can make this regardless of cooking skill level!

How beautiful is this pasta with a hint of squid? Not only is this visually appealing, this creamy squid ink pasta with shrimp is sooooo delicious! I had a similar dish when I was visiting Toronto and of course, I had to recreate it when I got home! Thank me later.

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Here’s Why You Will Love Creamy Squid Ink Pasta with Shrimp

• Better than takeout: You can make this tasty dish right in your own kitchen without breaking the bank.
• Great for special occasions: The squid ink pasta next to the white sauce reminds me of a tuxedo. The presentation is so elegant! The pink shrimp also offers a stark contrast to the jet black pasta.
• Versatile: You can substitute the shrimp with any seafood or protein of choice. Scallops or clams would be a great substitution.

Equipment and Tools to Make Creamy Squid Ink Pasta with Shrimp

Pot: To boil pasta and make sauce

Cutting board and knife: To mince garlic and parsley

Pan: To saute shrimp

Measuring spoons and cups: To measure seasonings and other ingredients

Ingredients

Squid ink pasta: Squid ink pasta gets its colour from the ink of a squid. It tastes like the pasta you know and love, only this version has a saltiness to it. I bought mine from the local Italian grocery store.

Shrimp: Seafood is the perfect match to squid ink pasta. Scallop and squid is a great pairing too but other protein such as chicken would be a good substitution.

Butter, cream and Parmesan cheese: The key is pairing the pasta to the right sauce. These three ingredients form the base of the creamy sauce which gives it a black tie, fancy look.

Garlic: I love garlic so much!

Italian seasoning, salt and pepper

Creamy Squid Ink Pasta with Shrimp Options and Substitutions

• You can use a different type of seafood with this pasta such as crab, lobster, mussels, clams, scallops and of course squid! You can try a medley of seafood too!
• Other types of protein, like chicken, can work for this dish especially for those who could be intolerant of seafood.
• Full fat cream works best for this sauce. I have tried using milk and is does not turn out the same way. I wouldn’t recommend it as you need a higher fat content.
• Ideally, squid ink pasta is best for this dish because it is the star of the show after all! You can use regular long cut pasta, such as fettuccine, and it will still be a tasty dish.
• Add some fresh cherry tomatoes to brighten the dish.

How to Make Creamy Squid Ink Pasta with Shrimp

Let’s make this dish!

Cook the squid ink pasta. Cook noodles al dente according to instructions on package. Drain and set aside. Optional, saute some garlic with olive oil and toss pasta in the pan.

Saute the shrimp. While the pasta is cooking, heat pan over medium heat with olive oil. Saute shrimp with salt and pepper to taste. Add red chili flakes as desired. Cook until shrimp is pink and set aside.

Make the sauce. Add butter and cream to a pot. Simmer on low-medium heat for 2 minutes. Add garlic, seasonings and simmer for another minute. Add cheese 1/2 cup at a time. Mix sauce thoroughly until sauce is uniform.

Assemble the dish. Divide squid ink spaghetti and shrimp between plates, spooning sauce over top or on the side like I did. Garnish with shaved Parmesan cheese and fresh parsley.

Storage and Reheating Tips

The creamy squid ink pasta is best eaten day of. The sauce will separate if you reheat the following day. However, refrigerate leftovers in an air tight container for up to three days. It will still taste the same despite the sauce separating when reheating in a pot. Alternatively, you can reheat in the microwave.

Make Ahead Options

You can saute the shrimp ahead of time and leave it in the fridge for up to 3 days then toss together with the squid ink pasta and sauce when you are ready to eat.

Recipe Tips

The sauce is best eaten day of. I have tried reheating it the following day and it separates. The taste is still there though!

Serve this pasta with a side of salad.

If there is any leftover sauce, mop it up with some bread. Can you tell I love carbs?

Because the squid ink pasta has a hint of sea salt, I generally don’t salt the pasta water used for boiling the noodles.

Make sure to only cook the pasta to al dente. Overcooking the pasta will result in mushy noodles.

Frequently Asked Questions

What is so special about squid ink pasta? The gorgeous colour of the pasta comes from the ink of a cuttlefish (related to the squid family). When the pasta is made, the cuttlefish ink is added to the dough resulting in a black coloured pasta.

What does a squid ink pasta taste like? Squid ink pasta has a hint of sea saltiness. It pairs well with seafood in a cream sauce or tomato sauce.

What goes well with squid ink pasta? You will notice that most squid ink pasta dishes are made with seafood, such as shrimp, crab, lobster, mussels, clams, scallops and of course squid!

Hungry for More Recipes?

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Lastly, if you make my Creamy Squid Ink Pasta with Shrimp be sure to leave a comment or give this recipe a star rating! I love to hear from you guys and respond to each and every comment. Also, don’t forget to tag me @cookwith.chopsticks and #cookwithchopsticks on Instagram! Looking through the photos of recipes you have made makes me sooooo happy! You can also follow along on TikTok, Facebook and Pinterest.