This squid ink pasta with shrimp and tomato is an easy pasta dish that's as delicious as it is pretty. It's really quick to bring together and works well whether you have homemade pasta or use ready-made.
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As may not be a surprise in a house with kids, pasta is a common and popular choice on our dinner rotation. Some of that is for ease - arugula pesto is a go-to for super busy nights - but also as a bit of a treat with homemade pastas like crab ravioli.
This easy pasta dish came about as I made some squid ink pasta, but really it would be just as good with store bought pasta, too. The sauce itself is packed with flavor and comes together quickly and easily.
In fact, you don't even necessarily need to use squid ink pasta, but I do love the contrast in colors and it's a great way to use it. Garlic, tomato and seafood pair really well with the ever so slight saltiness it has.
A short list of ingredients
This dish uses just a short list of ingredients:
- Squid ink pasta - you can use regular pasta, but black squid ink pasta goes particularly well with this sauce. Linguini or spaghetti work well but other shapes are also an option.
- Olive oil - this is the base for the sauce and it's worth using a good one, at least virgin if not extra virgin.
- Garlic - this adds aromatic flavor to the sauce.
- Cherry tomatoes - these add color and flavor. Small tomatoes like cherry work well as they have thin skins and a nice sweetness.
- Shrimp - you can add in cooked shrimp if you like, but it's also really easy to cook the shrimp in the pasta water, as described below. I recommend large shrimp for this, but smaller can also work, but you will want a few more.
- Red pepper flakes - this adds a nice bit of heat and 'bite' to the sauce that works really well. Feel free to increase/decrease to taste.
- White wine - this rounds out the sauce and helps stop the garlic from burning, adding flavor but keeping it light. If you prefer not to use wine, you cold use some stock instead.
- Parsley - I suggest adding just a little both as you cook, and a small amount more to garnish, for a little added freshness. You could also use basil.
They all add that little something and come together deliciously. Even better, there's very little preparation - you only need a few minutes to chop the garlic, tomatoes and parsley then you are ready to cook, which is also mere minutes.
Ways to adapt this sauce
While I love this the way it is, you can also make a couple variations to this. You could easily make this a more broad squid ink pasta with seafood dish by adding in other seafood such as mussels, clams, squid or scallops.
Each of these needs a slightly different approach in terms of cooking. Mussels and clams can be added to the sauce and then cover the pan with a lid to let them steam. Once open, they are cooked.
Scallops I would sear before you cook the sauce, then remove and add back at the end. Squid you can boil in the pasta water as I suggest for the shrimp.
Other ways you can adapt this sauce is you can use chopped tomatoes, either whole larger tomatoes or canned, rather than cherry tomatoes. The upside is it will mean they spread more evenly through the dish, though personally I like the bright little bursts of the cherry tomatoes.
You could also make more of a marinara-style base with added basil, or you can use other herbs such as some oregano and/or thyme in there for additional flavor.
This squid ink pasta with shrimp and tomato is so easy to make in just a few minutes. You only need a few ingredients yet it has a tasty mix of flavors that are bright, fresh, and perfect for any occasion. Simple, speedy and delicious.
Try these other easy pasta meals:
- Crab pasta (another easy seafood pasta, also great with squid ink pasta)
- Pasta alla Norma (with eggplant and tomato)
- Lemon mascarpone pasta (more fresh flavors, quick and easy)
- Plus get more 30 minute meals in the archives.
Squid ink pasta with shrimp and tomato
Ingredients
- 8 oz squid ink pasta see notes
- 12 cherry tomatoes
- 2 cloves garlic
- 4 stems parsley approximately
- 3 tablespoon olive oil
- ¼ cup white wine
- 12 large shrimp prawns, raw, or more to taste
- ¼ teaspoon red pepper flakes or more/less to taste
Instructions
- Cook the pasta according to the packet instructions but on the lower end time-wise - you want it to be al dente. Start the pasta first if using dry pasta and have it with around 2 minutes left before you start the sauce. For fresh, start the sauce first then cook the pasta after you add the garlic.
- Meanwhile, halve the cherry tomatoes, remove the leaves from the parsley and roughly chop, and peel and finely dice the garlic.
- Once pasta is a couple minutes away from being done, warm the olive oil in a wide skillet/frying pan over a medium-low heat. Add the garlic and red pepper flakes and cook a minute or two until aromatic and softened, but not browning.
- Add the cherry tomatoes to the oil, cook for a couple minute then add the white wine (add the wine sooner if the garlic looks like it is browning). Mix through and warm to almost simmering then cook around 2 minutes more, reducing heat as needed so it doesn't completely evaporate. Add the shrimp to the pasta water in the last minute and let them cook until they turn opaque.
- Lift the pasta and shrimp from it's cooking pot with tongs straight into the skillet with the garlic oil and gently toss to coat the pasta with the oil. Add the parsley and mix so that everything is well distributed through the pasta. Mix gently so you don't completely break up the tomatoes. Serve immediately.
Notes
Nutrition
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