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Flavorful Black Squid Ink Pasta with Garlic White Wine Shrimp

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A striking and delicious seafood pasta featuring black squid ink pasta paired with garlicky shrimp in a buttery white wine sauce. Perfect for special occasions or when you want to impress with bold, balanced flavors.

Ingredients

Scale
  • 8 ounces black squid ink pasta
  • 1 pound large shrimp, peeled and deveined
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)
  • 3 tablespoons unsalted butter
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 tablespoons fresh parsley, chopped
  • Juice of half a lemon
  • Salt and freshly ground black pepper to taste

Instructions

  1. Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil. Add the black squid ink pasta and cook according to package instructions, usually about 7-9 minutes, until al dente. Stir occasionally to prevent sticking. Reserve 1/2 cup of pasta water before draining. Drain the pasta and set aside.
  2. While pasta cooks, pat shrimp dry with paper towels. Season lightly with salt and pepper.
  3. Heat olive oil in a large skillet over medium-high heat. Add minced garlic and red pepper flakes if using, sautéing until fragrant, about 30 seconds to 1 minute. Add shrimp in a single layer and cook for 2-3 minutes per side until pink and opaque. Remove shrimp from pan and keep warm.
  4. Lower heat to medium. Pour in the white wine, scraping up any browned bits from the pan with a wooden spoon. Let the wine simmer and reduce by half, about 3-4 minutes. Add butter, stirring constantly until melted and the sauce is silky. Add lemon juice, then season with salt and pepper to taste.
  5. Toss the drained pasta into the skillet with the sauce. Add reserved pasta water a little at a time if the sauce seems too thick, stirring gently to coat every strand. Return shrimp to the pan, mixing them through the pasta.
  6. Sprinkle chopped fresh parsley over the dish for a pop of color and fresh flavor. Serve immediately while warm.

Notes

Do not overcrowd the pan when cooking shrimp to avoid steaming. Use reserved pasta water to adjust sauce consistency. Let white wine reduce properly for flavor balance. Toss pasta gently to keep noodles intact. Fresh parsley adds brightness and color at the end. Substitute broth for white wine for a non-alcoholic version. Black pasta made with cuttlefish ink can substitute squid ink pasta.

Nutrition

Keywords: black squid ink pasta, garlic white wine shrimp, seafood pasta, squid ink pasta recipe, easy seafood dinner, Halloween pasta, garlic shrimp pasta

Find it online: https://cookluma.com/flavorful-black-squid-ink-pasta-with-garlic-white-wine-shrimp-recipe/