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15-Minute Squid Ink Spaghetti with Shrimp

5 from 7 community reviews

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This squid ink spaghetti recipe takes dinner to the next level! With dried or fresh squid ink pasta in a fresh tomato sauce, along with juicy sautéed shrimp, garlic, white wine, herbs and tangy feta cheese, this sexy, savory seafood pasta recipe cooks in just 15 minutes.

A plate of black spaghetti with shrimp, cherry tomatoes and basil on top, with two forks in the pasta.
Grape tomatoes add a pop of color to this gorgeous plate of squid ink pasta with shrimp.

Sometimes staying in for dinner has its rewards — this restaurant-level squid ink pasta delivers a huge bang for your buck. Quick-cooking shrimp, cherry tomatoes and a garlicky sauce laced with white wine and herbs feels extra-special to serve and eat.

I grew up in coastal New England, where squid is part of the local fishery, and calamari pasta and fried calamari are frequently on the menu. I love it!

This is one of my pasta recipes that doesn’t include any actual squid — just its black ink. It’s a stress-free recipe that comes together in minutes.

Ingredients for a recipe arranged on a surface, showing a bowls of uncooked shrimp, grape tomatoes, black spaghetti, fresh basil, feta cheese, red pepper and garlic.

Ingredient shopping list

  • Squid ink pasta: Available fresh or dried in long pasta shapes like linguine, spaghetti, tonnarelli and fettuccine, squid ink pasta originated in Italy. With the addition of ink from squid (or cuttlefish) to plain durum wheat pasta dough, this dramatically colored black pasta looks opulent on the plate. The squid ink doesn’t really add detectable flavor to the pasta, but sometimes I feel like it’s mildly briny nonetheless. It’s not at all fishy-tasting, but squid ink pasta happens to be delectable paired with all kinds of seafood and shellfish.
  • Shrimp: You can use defrosted, frozen raw shrimp. I recommend extra-large or jumbo size shrimp that range in size from 16-25 per pound.
  • Tomatoes: Small, sweet and juicy cherry or grape tomatoes add a gorgeous contrasting pop of color to the dish, plus they cook very quickly.
  • Garlic and onion: These aromatics help the sauce smell and taste so damn good! Use fresh garlic for the best flavor.
  • Herbs: Aromatic herbs like thyme (or oregano) pair well with the garlicky sauce, and fresh basil or parsley adds a colorful green garnish to the plate.
  • Chili pepper: Crushed red pepper or more finely crushed Aleppo pepper adds subtle heat to the dish.
  • Cheese:Feta cheese and shrimp are a classic Mediterranean match-up. The cheese is crumbled over the hot pasta and melts in, turning creamy and soft.
  • White wine: Use any dry white wine (like pinot grigio) or rosé wine you enjoy drinking.

Recipe steps

A plate of squid ink pasta with shrimp, tomato and basil sauce.

15-Minute Squid Ink Spaghetti with Shrimp

Karen Tedesco
This squid ink spaghetti recipe takes dinner to the next level! With dried or fresh squid ink pasta in a fresh tomato sauce with juicy shrimp, garlic, white wine, herbs and tangy feta cheese, this sexy, savory seafood pasta recipe cooks in just 15 minutes.
Print Pin
5 from 7 community reviews
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Pasta
Cuisine Italian
Servings 4 servings

Ingredients

  • ¼ cup extra virgin olive oil
  • ½ cup chopped onion
  • 2 cups grape tomatoes, or cherry tomatoes, cut in half
  • 2 cloves garlic, finely chopped
  • 1 teaspoon chopped fresh thyme, or ½ teaspoon dried thyme
  • 12 ounces squid ink pasta, spaghetti, linguine or other shape
  • 12 ounces extra-large or jumbo raw shrimp, peeled and deveined
  • ¼ cup dry white wine, such as pinot grigio, or rosé wine
  • ½ teaspoon crushed red pepper, or to taste
  • Kosher salt and freshly ground black pepper
  • cup feta cheese
  • Fresh basil or Italian parsley

Instructions 

  • Bring a large pot of water to a boil for the pasta. Salt generously — about 1 tablespoon kosher salt per quart of water. Some of the pasta water will be added to the sauce, so you want it to be well seasoned.
  • Heat the olive oil in a 10-12-inch skillet over medium-high heat. Add the onion and cook, stirring frequently, until softened but not browned, 2 minutes.
  • Stir in the tomatoes, garlic, thyme, ½ teaspoon salt and black pepper taste. Lower the heat to medium to avoid burning the garlic, and cook until the tomatoes are softened and juicy, 5-6 minutes.
  • Meanwhile, cook the pasta until al dente, according to package directions. Scoop out and reserve ½-cup of the cooking water before draining.
  • Turn the heat up under the skillet to medium-high. Add the shrimp, white wine and red pepper. Cook 3-5 minutes, until the shrimp become opaque and tightly curled, stirring them around in the sauce frequently.
  • Add the cooked pasta and a few tablespoons of the reserved pasta water to the skillet. Toss with tongs to combine with the sauce. Remove from the heat and transfer to a serving bowl or platter, or serve straight from the pan. Crumble the feta cheese over the pasta and sprinkle the basil or parsley over.

Karen’s Notes and Tips

  • Use defrosted, frozen raw shrimp. I recommend extra-large or jumbo size shrimp that range in size from 16-25 per pound.
  • Any dry white wine (like pinot grigio) or rosé wine you enjoy drinking is perfect to use in the sauce.
  • If you have leftovers, reheat them on medium-high in a microwave until just warm, or in a olive-oil drizzled skillet. Be sure not to overcook the shrimp or they’ll turn somewhat rubbery. I don’t recommend freezing this pasta.

Nutrition

Calories: 292kcal | Carbohydrates: 43g | Protein: 21g | Fat: 999g | Saturated Fat: 2g | Sodium: 648mg | Potassium: 118mg | Fiber: 299g | Sugar: 2g | Vitamin A: 304IU | Vitamin C: 1mg | Calcium: 999mg | Iron: 2mg

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

Did you make this recipe? Search @Familystylefood or tag #familystylefood on Pinterest

Hey, I’m Karen

Creator of Familystyle Food

I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.

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2 Comments

  1. 5 stars
    This is a wonderful recipe. I made it for company, and everyone raved about it! Thank you!

  2. 5 stars
    The flavor of this recipe was truly exceptional. Crafting my own pasta using squid ink added a rich, thick, and briny dimension that took the dish to extraordinary heights. The unique depth of flavor brought by the squid ink is an experience well worth exploring!