Description
This seafood squid ink pasta recipe combines the bold flavor of squid ink with tender shrimp and scallops for a briny, elegant dish that’s easy to make at home.
Ingredients
Scale
- 8 oz squid ink pasta
- 2 tsp squid ink (nero di seppia)
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 small shallot, finely chopped
- 1/4 cup dry white wine
- 1/2 cup seafood stock or pasta water
- 1/4 tsp red pepper flakes
- 1/2 tsp sea salt (plus more for pasta water)
- Zest of 1 lemon
- 2 tbsp fresh parsley, chopped
- 6 large shrimp, peeled and deveined
- 4 scallops
- Optional: toasted breadcrumbs, lemon wedges
Instructions
- Bring a large pot of salted water to a boil and cook squid ink pasta until al dente. Reserve 1/2 cup pasta water, then drain.
- In a skillet, heat olive oil over medium heat. Add garlic and shallots, sauté for 2–3 minutes until fragrant and soft.
- Add wine and let it reduce by half. Stir in squid ink and seafood stock. Simmer gently until sauce thickens slightly.
- Sear shrimp and scallops in a separate pan until just cooked. Set aside.
- Transfer cooked pasta into the squid ink sauce. Toss with a splash of pasta water until coated.
- Add cooked seafood back to the skillet. Stir in lemon zest and chopped parsley.
- Plate and garnish with extra parsley, lemon wedges, and toasted breadcrumbs if desired. Serve immediately.
Notes
Cook seafood separately to prevent overcooking.
Use fresh seafood and high-quality squid ink for best flavor.
Store leftovers in the fridge for up to 2 days. Reheat gently in a skillet with a splash of water.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 1g
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 110mg