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Squid Ink Pasta with Shrimp

Squid Ink Pasta with Shrimp

  • Yield: 4 servings
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  • 8-12 oz Al Dente squid ink pasta
  • 1/4 cup Olive oil
  • 3 cloves Garlic
  • 1/2 tsp Dried red pepper flakes
  • 1 lb Shrimp, peeled and deveined
  • 2 cups Cherry tomatoes, halved
  • 3/4 tsp Salt
  • 1 Lemon, juiced and zested
  • 1/2 cup Parsley, chopped
  • 1/4 cup Toasted almonds or pine nuts, optional


  1. Bring a large pot of salted water to a boil.
  2. Meanwhile, heat oil in a large skillet. Add garlic and pepper flakes and cook until fragrant, about 1-2 minutes.
  3. Add shrimp and tomatoes and sauté until shrimp are pink and cooked through. Stir in salt and pepper.
  4. Add pasta to boiling water and cook for 3 minutes. Before draining, ladle 1/2 cup cooking water into the skillet.
  5. Drain pasta and add to the skillet along with the lemon juice, zest and parsley.
  6. Serve immediately.


Recipe adapted from