Get ready to dive into a world of dramatic, delicious dinners! If you’re craving something a little adventurous for your next pasta night, you’ve come to the right place. We’ve gathered 18 stunningly creamy squid ink pasta recipes that are surprisingly simple to make at home. From elegant date-night dishes to cozy, comforting bowls, this list is your ticket to a truly unforgettable meal. Let’s get cooking!
Squid Ink Pasta with Garlic Butter Shrimp
Zap your taste buds with this dramatic, jet-black pasta. It’s a showstopper that’s surprisingly simple to master. The briny squid ink and sweet, garlicky shrimp are a match made in food heaven.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Squid ink pasta – 1 lb
– Large shrimp, peeled and deveined – 1 lb
– Unsalted butter – 6 tbsp
– Garlic, minced – 4 cloves
– Lemon – 1
– Fresh parsley, chopped – ¼ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the squid ink pasta to the boiling water and cook for 8-10 minutes, or until al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, pat the shrimp completely dry with paper towels to ensure a good sear.
4. In a large skillet, melt 4 tablespoons of butter over medium-high heat.
5. Add the shrimp to the skillet in a single layer and cook for 2 minutes per side, until pink and opaque. Remove shrimp and set aside.
6. Reduce heat to medium-low. Add the remaining 2 tablespoons of butter and minced garlic to the same skillet. Cook for 1 minute, stirring constantly, until fragrant but not browned.
7. Drain the cooked pasta, reserving ½ cup of the pasta water.
8. Add the drained pasta and reserved pasta water to the skillet with the garlic butter. Toss for 1-2 minutes until the sauce emulsifies and coats the pasta.
9. Return the cooked shrimp to the skillet and toss to combine and heat through, about 1 minute.
10. Squeeze the juice of the entire lemon over the pasta and shrimp. Add the chopped parsley, salt, and black pepper. Toss everything together one final time.
A silky, glossy sauce clings to each strand of inky pasta, offering a subtle ocean brine. The plump shrimp are infused with rich garlic butter and bright lemon. Serve it immediately in shallow bowls, garnished with extra lemon wedges for a vibrant, restaurant-worthy plate.
Creamy Squid Ink Pasta with Crab Meat
Ditch the boring pasta night—this jet-black squid ink spaghetti with sweet crab is about to become your new obsession. It’s dramatic, restaurant-worthy, and surprisingly simple to pull off at home. Get ready to impress.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Squid ink spaghetti – 8 oz
– Jumbo lump crab meat – 6 oz
– Unsalted butter – 3 tbsp
– Garlic – 3 cloves
– Heavy cream – ½ cup
– Lemon – 1
– Fresh parsley – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the squid ink spaghetti and cook for 8-10 minutes, stirring occasionally, until al dente (it should have a slight bite).
3. While the pasta cooks, mince the garlic cloves finely.
4. In a large skillet, melt the unsalted butter over medium-low heat.
5. Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant but not browned.
6. Pour the heavy cream into the skillet and bring to a gentle simmer.
7. Zest the entire lemon, then juice half of it.
8. Add the lemon zest, lemon juice, salt, and black pepper to the cream sauce, stirring to combine.
9. Gently fold in the jumbo lump crab meat, being careful not to break up the large chunks, and heat through for 1-2 minutes.
10. Reserve ¼ cup of the starchy pasta water, then drain the cooked spaghetti.
11. Add the drained spaghetti directly to the skillet with the crab sauce.
12. Toss everything together vigorously, adding the reserved pasta water 1 tablespoon at a time until the sauce coats the pasta evenly and looks glossy.
13. Chop the fresh parsley.
14. Remove the skillet from the heat and stir in the chopped parsley.
15. Divide the pasta between two plates immediately.
Velvety cream clings to each strand of inky pasta, while sweet, delicate crab chunks offer bursts of luxury. The bright lemon cuts through the richness perfectly. For a stunning presentation, top with extra crab meat and a sprinkle of parsley—serve it straight from the skillet for that rustic, shareable vibe.
Squid Ink Linguine with Lemon and Chili
Unleash your inner chef with this dramatic squid ink pasta that’s shockingly simple to nail. It’s a bold, restaurant-worthy dish that’s ready in under 30 minutes, perfect for a date night or a solo treat.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Squid ink linguine – 8 oz
– Olive oil – 2 tbsp
– Garlic – 3 cloves
– Red chili flakes – ½ tsp
– Lemon – 1
– Heavy cream – ½ cup
– Parmesan cheese – ¼ cup, grated
– Salt – 1 tsp
– Fresh parsley – 2 tbsp, chopped
Instructions
1. Bring a large pot of salted water to a rolling boil.
2. Add the squid ink linguine and cook for 9–11 minutes, or until al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat.
4. Finely mince the garlic and add it to the skillet, cooking for 1 minute until fragrant but not browned.
5. Stir in the red chili flakes and cook for 30 seconds to bloom their flavor.
6. Zest the lemon and set the zest aside, then juice half of the lemon.
7. Pour the heavy cream into the skillet and bring to a gentle simmer.
8. Add the lemon juice and grated Parmesan cheese to the skillet, stirring constantly until the cheese melts and the sauce thickens slightly, about 2–3 minutes.
9. Drain the cooked pasta, reserving ½ cup of the pasta water.
10. Add the drained pasta directly to the skillet with the sauce.
11. Toss the pasta in the sauce, adding splashes of the reserved pasta water as needed to create a glossy, cohesive sauce that clings to the noodles.
12. Remove the skillet from the heat and stir in the chopped parsley and reserved lemon zest.
13. Serve immediately in warm bowls.
The linguine boasts a silky, jet-black texture with a sauce that’s luxuriously creamy yet bright from the lemon. The subtle heat from the chili lingers perfectly, making each bite complex. For a stunning presentation, top with extra Parmesan and a twist of lemon peel.
Black Squid Ink Pasta with Seafood Medley
Just when you thought pasta couldn’t get more dramatic, this jet-black beauty arrives. Jet-black squid ink pasta tangled with a seafood medley—it’s the showstopper your feed craves.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Squid ink pasta – 12 oz
– Olive oil – 2 tbsp
– Garlic – 4 cloves, minced
– White wine – ½ cup
– Heavy cream – 1 cup
– Salt – 1 tsp
– Black pepper – ½ tsp
– Shrimp – 1 lb, peeled and deveined
– Scallops – ½ lb
– Mussels – 1 lb, scrubbed and debearded
– Lemon – 1, juiced
– Fresh parsley – ¼ cup, chopped
Instructions
1. Bring a large pot of salted water to a rolling boil.
2. Add the squid ink pasta and cook for 8–10 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain the pasta, reserving ½ cup of pasta water, and set aside.
4. Heat olive oil in a large skillet over medium-high heat until shimmering.
5. Add minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
6. Pour in white wine and simmer for 2 minutes to reduce by half, scraping up any browned bits from the pan.
7. Stir in heavy cream, salt, and black pepper, and bring to a gentle simmer.
8. Add shrimp and scallops to the skillet and cook for 3–4 minutes until shrimp turn pink and scallops are opaque.
9. Tip: Pat seafood dry with paper towels before adding to ensure a good sear.
10. Add mussels to the skillet, cover, and cook for 5–6 minutes until shells open; discard any that remain closed.
11. Tip: Use a timer to avoid overcooking the seafood, which can become rubbery.
12. Toss the cooked pasta into the skillet with the seafood and sauce.
13. Add lemon juice and chopped parsley, and toss to combine, adding reserved pasta water 1 tbsp at a time if the sauce is too thick.
14. Tip: Squeeze lemon juice just before serving to keep the flavor bright and fresh.
15. Remove from heat and let rest for 2 minutes before serving.
Heavenly al dente pasta coated in a velvety cream sauce clings to tender shrimp, sweet scallops, and briny mussels. Serve it straight from the skillet with crusty bread to soak up every drop of that inky, garlicky sauce—it’s a feast for the eyes and the palate.
Squid Ink Spaghetti with Mussels and White Wine Sauce
A bold black pasta dish that’s shockingly simple to make. Squid ink spaghetti gets a briny boost from fresh mussels and a bright white wine sauce—perfect for impressing guests without the fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Squid ink spaghetti – 12 oz
– Mussels – 2 lbs
– Dry white wine – 1 cup
– Garlic cloves – 4, minced
– Unsalted butter – 4 tbsp
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Fresh parsley – ¼ cup, chopped
Instructions
1. Scrub the mussels under cold water and pull off any beards; discard any that are open and don’t close when tapped.
2. Bring a large pot of salted water to a boil over high heat.
3. Add the squid ink spaghetti and cook for 8–10 minutes until al dente, stirring occasionally to prevent sticking.
4. While the pasta cooks, heat olive oil in a large skillet over medium-high heat.
5. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to let it burn.
6. Pour in the white wine and bring to a simmer, letting it reduce by half, about 3–4 minutes.
7. Add the mussels to the skillet, cover, and steam for 5–7 minutes until all shells have opened; discard any that remain closed.
8. Remove the skillet from heat and stir in the butter until melted and the sauce is glossy.
9. Drain the cooked spaghetti, reserving ½ cup of pasta water.
10. Toss the spaghetti with the mussels and sauce in the skillet, adding reserved pasta water a little at a time if needed to loosen the sauce.
11. Season with salt and stir in the chopped parsley.
12. Divide among bowls and serve immediately.
Onyx-black strands cling to plump mussels in a silky, garlic-infused sauce. The briny depth from the squid ink balances the bright acidity of the wine—try topping with a sprinkle of chili flakes for a spicy kick or serving with crusty bread to soak up every last drop.
Truffle Squid Ink Pasta with Parmesan
Zap your dinner routine with this dramatic black pasta. Truffle oil meets squid ink for an earthy, briny flavor bomb that’s surprisingly simple to pull off. Parmesan adds the salty, nutty finish you crave.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 15 minutes
Ingredients
– Squid ink pasta – 8 oz
– Olive oil – 2 tbsp
– Garlic – 2 cloves, minced
– Heavy cream – ½ cup
– Parmesan cheese – ½ cup, grated
– Truffle oil – 1 tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the squid ink pasta and cook for 8–10 minutes, stirring occasionally, until al dente (firm to the bite).
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat.
4. Add the minced garlic and sauté for 1 minute, just until fragrant—don’t let it brown.
5. Pour in the heavy cream and bring to a gentle simmer, stirring constantly.
6. Reduce the heat to low and stir in the grated Parmesan cheese until fully melted and the sauce is smooth, about 2 minutes.
7. Drain the cooked pasta, reserving ¼ cup of the pasta water.
8. Add the drained pasta directly to the skillet with the sauce.
9. Toss the pasta in the sauce over low heat for 1 minute, adding the reserved pasta water 1 tablespoon at a time if the sauce seems too thick.
10. Remove the skillet from the heat and drizzle in the truffle oil, then season with salt and black pepper.
11. Toss everything together one final time to coat evenly.
12. Divide the pasta between two plates and serve immediately.
Rich, velvety sauce clings to each jet-black strand, offering a luxurious mouthfeel. The truffle oil’s earthy aroma elevates the briny depth from the squid ink, while Parmesan provides a sharp, salty contrast. For a show-stopping presentation, garnish with extra Parmesan shavings and a drizzle of truffle oil right at the table.
Squid Ink Fettuccine with Scallops and Cream Sauce
Jump into a restaurant-worthy pasta night with this dramatic squid ink fettuccine. Just sear scallops, whip up a creamy sauce, and toss it all together for a stunning, savory dish that’s easier than it looks.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Squid ink fettuccine – 12 oz
– Sea scallops – 1 lb
– Heavy cream – 1 cup
– Unsalted butter – 4 tbsp
– Garlic – 3 cloves
– Dry white wine – ½ cup
– Lemon – 1
– Salt – 1 tsp
– Black pepper – ½ tsp
– Olive oil – 2 tbsp
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Pat the sea scallops completely dry with paper towels and season both sides with ½ tsp salt and ¼ tsp black pepper.
3. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the scallops to the skillet without crowding, cooking for 2 minutes per side until deeply golden and just opaque. Transfer to a plate.
5. Tip: For a perfect sear, don’t move the scallops after placing them in the pan.
6. Reduce heat to medium and add 2 tbsp butter to the same skillet.
7. Mince the garlic cloves and add to the skillet, sautéing for 1 minute until fragrant.
8. Pour in the dry white wine, scraping up any browned bits from the pan, and simmer for 2 minutes until reduced by half.
9. Add the heavy cream, bring to a gentle simmer, and cook for 3 minutes, stirring occasionally.
10. Tip: Simmer the sauce gently to prevent the cream from curdling.
11. While the sauce simmers, add the squid ink fettuccine to the boiling water and cook according to package directions, about 8–10 minutes, until al dente.
12. Drain the pasta, reserving ½ cup of pasta water.
13. Zest and juice the lemon, adding both to the cream sauce along with the remaining 2 tbsp butter, ½ tsp salt, and ¼ tsp black pepper. Stir until the butter melts.
14. Add the drained pasta to the sauce, tossing to coat. If the sauce is too thick, add reserved pasta water 1 tbsp at a time until creamy.
15. Tip: The starchy pasta water helps the sauce cling beautifully to the noodles.
16. Return the seared scallops to the skillet, gently nestling them into the pasta, and heat for 1 minute to warm through.
Melt-in-your-mouth scallops contrast with the al dente, briny pasta, while the lemon-kissed cream sauce ties it all together. Serve immediately in shallow bowls, garnished with extra black pepper for a touch of heat.
Spicy Squid Ink Pasta with Chorizo and Cherry Tomatoes
You’ve been scrolling for something bold. This squid ink pasta delivers drama with every bite—jet-black noodles tangled with spicy chorizo and blistered tomatoes. It’s a showstopper that cooks in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Squid ink pasta – 12 oz
– Spanish chorizo – 8 oz
– Cherry tomatoes – 1 pint
– Garlic – 4 cloves
– Olive oil – 2 tbsp
– Red pepper flakes – ½ tsp
– Salt – 1 tsp
– Fresh parsley – ¼ cup
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Dice the Spanish chorizo into ¼-inch cubes while the water heats.
3. Slice the cherry tomatoes in half lengthwise.
4. Mince the garlic cloves finely.
5. Chop the fresh parsley and set it aside for garnish.
6. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
7. Add the diced chorizo to the skillet and cook for 4–5 minutes, stirring occasionally, until it crisps and releases its oils.
8. Stir in the minced garlic and red pepper flakes, cooking for 30 seconds until fragrant—watch closely to avoid burning.
9. Add the halved cherry tomatoes to the skillet and cook for 3–4 minutes, pressing gently with a spoon until they blister and soften.
10. Add the squid ink pasta to the boiling water and cook according to package directions, typically 8–10 minutes, until al dente.
11. Reserve ½ cup of the pasta cooking water, then drain the pasta thoroughly.
12. Transfer the drained pasta directly into the skillet with the chorizo-tomato mixture.
13. Toss everything together over low heat for 1–2 minutes, adding splashes of the reserved pasta water as needed to create a glossy sauce that coats the noodles.
14. Remove from heat and stir in the chopped parsley.
15. Serve immediately in shallow bowls.
Zesty and briny from the squid ink, this pasta has a firm bite that contrasts with the juicy tomatoes and crispy chorizo. For a creative twist, top it with a fried egg or serve alongside crusty bread to soak up the spicy oil. It’s a dish that looks as daring as it tastes, perfect for impressing guests or treating yourself on a busy weeknight.
Squid Ink Pasta with Calamari and Garlic Aioli
Dive into a dramatic black pasta dish that’s bold, briny, and totally Instagram-worthy. Squid ink pasta gets a crispy calamari topping and a creamy garlic aioli—this is your showstopper dinner, ready in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Squid ink pasta – 12 oz
– Calamari rings – 1 lb
– All-purpose flour – ½ cup
– Egg – 1 large
– Milk – ¼ cup
– Vegetable oil – 2 cups
– Garlic cloves – 4
– Lemon juice – 2 tbsp
– Olive oil – ½ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the squid ink pasta to the boiling water and cook for 8–10 minutes, stirring occasionally, until al dente.
3. Drain the pasta in a colander and set aside, reserving ¼ cup of pasta water.
4. In a medium bowl, whisk together the egg and milk until fully combined.
5. Place the all-purpose flour in a separate shallow dish and season with ½ tsp salt and ¼ tsp black pepper.
6. Dip each calamari ring into the egg mixture, then coat evenly in the seasoned flour.
7. Heat the vegetable oil in a deep skillet to 375°F, using a thermometer to check.
8. Fry the coated calamari in batches for 2–3 minutes per batch, until golden brown and crispy.
9. Transfer the fried calamari to a paper towel-lined plate to drain excess oil.
10. In a food processor, combine the garlic cloves, lemon juice, and remaining ½ tsp salt and ¼ tsp black pepper.
11. Pulse until the garlic is finely chopped, then slowly drizzle in the olive oil while the processor runs to emulsify into a smooth aioli.
12. Toss the drained pasta with the reserved pasta water and half of the garlic aioli in the pot over low heat for 1 minute to coat evenly.
13. Divide the pasta among four plates, top with the crispy calamari, and drizzle with the remaining aioli.
Just serve this dish immediately to enjoy the contrast of tender pasta against the crunchy calamari, all tied together with that zesty garlic kick. For a creative twist, garnish with fresh parsley or a squeeze of lemon to brighten the deep, oceanic flavors.
Lobster Squid Ink Pasta with Herb Butter
Toss your boring pasta nights out the window. This jet-black lobster squid ink pasta with herb butter is a showstopper that’s easier than you think. Grab your pan and let’s dive in.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Squid ink pasta – 8 oz
– Lobster tails – 2 (6 oz each)
– Unsalted butter – 4 tbsp
– Garlic – 3 cloves
– Fresh parsley – ¼ cup
– Fresh chives – 2 tbsp
– Lemon – 1
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the squid ink pasta and cook for 8–10 minutes until al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, remove lobster meat from the shells and chop into 1-inch chunks.
4. Mince the garlic cloves finely.
5. Chop the fresh parsley and chives.
6. In a large skillet, melt 2 tbsp of unsalted butter over medium heat.
7. Add the lobster chunks and sauté for 3–4 minutes until opaque and lightly browned, then transfer to a plate. Tip: Don’t overcrowd the skillet to ensure even cooking.
8. In the same skillet, add the remaining 2 tbsp of butter and minced garlic, cooking for 1 minute until fragrant.
9. Drain the cooked pasta, reserving ½ cup of pasta water.
10. Add the pasta to the skillet with the garlic butter, tossing to coat.
11. Pour in ¼ cup of the reserved pasta water and stir to create a silky sauce. Tip: The starchy water helps emulsify the sauce for better texture.
12. Return the lobster to the skillet, mixing gently to combine.
13. Squeeze the juice of half the lemon over the pasta, then season with 1 tsp salt and ½ tsp black pepper.
14. Fold in the chopped parsley and chives, cooking for 1 more minute to wilt the herbs. Tip: Add herbs at the end to preserve their fresh flavor and vibrant color.
15. Remove from heat and serve immediately.
Plunge your fork into a plate of deep, briny flavors with tender lobster and a velvety herb butter sauce. The squid ink pasta adds a dramatic, slightly oceanic taste that pairs perfectly with a crisp white wine or a simple side salad for contrast.
Squid Ink Tagliatelle with Clams and Saffron
Oozing with drama and flavor, this squid ink pasta is a showstopper. It’s a restaurant-worthy dish that’s surprisingly simple to make at home. The briny clams and floral saffron create a luxurious sauce that clings to every jet-black strand.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Squid ink tagliatelle – 1 lb
– Littleneck clams – 2 lbs
– Dry white wine – 1 cup
– Garlic cloves – 4, minced
– Saffron threads – ½ tsp
– Unsalted butter – 4 tbsp
– Extra virgin olive oil – 2 tbsp
– Fresh parsley – ¼ cup, chopped
– Kosher salt – 1 tsp
– Crushed red pepper flakes – ¼ tsp
Instructions
1. Scrub the 2 lbs of littleneck clams under cold running water to remove any grit.
2. Heat 2 tbsp of extra virgin olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
3. Add the 4 minced garlic cloves and ¼ tsp of crushed red pepper flakes to the pot. Sauté for 1 minute, until fragrant.
4. Pour in 1 cup of dry white wine and bring to a simmer.
5. Add the scrubbed clams to the pot and cover immediately with a tight-fitting lid.
6. Steam the clams for 6–8 minutes, until all shells have opened. Discard any clams that remain closed.
7. Using a slotted spoon, transfer all opened clams to a bowl, leaving the cooking liquid in the pot.
8. Stir ½ tsp of saffron threads into the hot cooking liquid in the pot and let it steep for 2 minutes to release its color and flavor.
9. Bring a separate large pot of generously salted water to a rolling boil for the pasta.
10. Add 1 lb of squid ink tagliatelle to the boiling water and cook for 1 minute less than the package instructions indicate for al dente texture.
11. While the pasta cooks, whisk 4 tbsp of unsalted butter into the saffron-infused cooking liquid in the first pot until fully melted and incorporated.
12. Reserve ½ cup of the starchy pasta cooking water, then drain the pasta.
13. Immediately add the drained pasta to the pot with the saffron-butter sauce.
14. Toss the pasta in the sauce over low heat for 1–2 minutes, adding the reserved pasta water 1 tbsp at a time if the sauce seems too thick.
15. Return the cooked clams to the pot and gently toss to combine and reheat for 1 minute.
16. Remove the pot from the heat and stir in ¼ cup of chopped fresh parsley and 1 tsp of kosher salt.
17. Serve immediately in shallow bowls.
Silky, jet-black strands are coated in a vibrant, golden saffron sauce. Each bite delivers a briny pop from the clams against the subtle sea-essence of the pasta. For a stunning presentation, garnish with extra parsley and a drizzle of high-quality olive oil right at the table.
Black Squid Ink Pasta with Pancetta and Peas
Make your next dinner party unforgettable with this dramatic, savory pasta. Black squid ink pasta gets a salty, smoky upgrade from crispy pancetta and sweet pops of peas—it’s a showstopper that’s surprisingly simple to pull together.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Black squid ink pasta – 12 oz
– Pancetta – 4 oz, diced
– Frozen peas – 1 cup
– Garlic – 3 cloves, minced
– Olive oil – 2 tbsp
– Heavy cream – ½ cup
– Parmesan cheese – ½ cup, grated
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the black squid ink pasta to the boiling water and cook for 8–10 minutes, or until al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat.
4. Add the diced pancetta to the skillet and cook for 5–7 minutes, stirring frequently, until it turns crispy and golden brown.
5. Remove the pancetta from the skillet with a slotted spoon and set it aside on a paper towel-lined plate, leaving the rendered fat in the skillet.
6. Add the minced garlic to the skillet and sauté for 1 minute, or until fragrant, being careful not to let it burn.
7. Stir in the frozen peas and cook for 3–4 minutes, until they are heated through and tender.
8. Pour the heavy cream into the skillet and bring it to a gentle simmer over medium-low heat, stirring constantly.
9. Stir in the grated Parmesan cheese until it melts completely and the sauce thickens slightly, about 2 minutes.
10. Drain the cooked pasta, reserving ½ cup of the pasta water.
11. Add the drained pasta and crispy pancetta to the skillet with the sauce.
12. Toss everything together until the pasta is evenly coated, adding the reserved pasta water 1 tablespoon at a time if the sauce seems too thick.
13. Season the dish with salt and black pepper, then remove it from the heat.
Let the rich, briny flavor of the squid ink pasta shine against the salty pancetta and sweet peas. Serve it immediately in shallow bowls, garnished with extra Parmesan for a creamy, umami-packed bite that’s as visually striking as it is delicious.
Squid Ink Pasta with Grilled Octopus and Lemon Zest
A moody, dramatic pasta dish that’s surprisingly simple to master. Squid ink pasta gets tossed with tender grilled octopus and a bright hit of lemon zest for a restaurant-worthy meal at home. It’s bold, briny, and totally unforgettable.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Squid ink pasta – 1 lb
– Octopus tentacles (cleaned) – 1 lb
– Olive oil – 3 tbsp
– Lemon – 1
– Garlic cloves – 3
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Pat the octopus tentacles completely dry with paper towels. Tip: Dry octopus ensures a better sear.
3. Heat a grill pan over high heat until smoking hot, about 5 minutes.
4. Brush the octopus tentacles with 1 tbsp of olive oil and season with ½ tsp salt and ¼ tsp black pepper.
5. Place the octopus on the hot grill pan. Grill for 4-5 minutes per side until deeply charred and tender.
6. Transfer the grilled octopus to a cutting board and let it rest for 5 minutes. Tip: Resting keeps the octopus juicy.
7. While the octopus rests, add the squid ink pasta to the boiling water. Cook according to package instructions, usually 8-10 minutes, until al dente.
8. Mince the garlic cloves.
9. Zest the entire lemon using a microplane, then juice half of it.
10. Slice the rested octopus into ½-inch thick pieces.
11. Drain the cooked pasta, reserving ½ cup of the pasta water.
12. Heat the remaining 2 tbsp of olive oil in a large skillet over medium heat.
13. Add the minced garlic to the skillet. Sauté for 1 minute until fragrant but not browned.
14. Add the sliced octopus, pasta, and ¼ cup of the reserved pasta water to the skillet.
15. Toss everything together for 2-3 minutes until the pasta is well-coated and glossy, adding more pasta water if needed. Tip: The starchy pasta water creates a silky sauce.
16. Remove the skillet from the heat. Stir in the lemon zest, lemon juice, remaining ½ tsp salt, and ¼ tsp black pepper.
17. Divide the pasta among four bowls.
Keep the presentation simple to let the flavors shine. The pasta is slick and briny, the octopus boasts a smoky char, and the lemon zest cuts through with a citrusy spark. For a next-level finish, garnish with a final drizzle of olive oil and extra cracked pepper.
Creamy Squid Ink Risotto with Shrimp and Asparagus
Craving a dramatic, restaurant-worthy dish that’s surprisingly simple? This creamy squid ink risotto delivers deep ocean flavor with vibrant pops of color. Let’s make it.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Arborio rice – 1 ½ cups
– Chicken broth – 4 cups
– Dry white wine – ½ cup
– Unsalted butter – 4 tbsp
– Yellow onion – ½ cup, finely diced
– Garlic – 2 cloves, minced
– Squid ink – 2 sachets (about 2 tsp total)
– Raw shrimp, peeled and deveined – 1 lb
– Asparagus – 1 bunch, trimmed and cut into 1-inch pieces
– Grated Parmesan cheese – ½ cup
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Heat the chicken broth in a saucepan over medium heat until it simmers, then reduce to low to keep warm.
2. Heat 2 tbsp olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
3. Add the diced onion and cook for 5 minutes, stirring frequently, until translucent and soft.
4. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
5. Add the Arborio rice and stir to coat in the oil, toasting for 2 minutes until the edges turn slightly translucent.
6. Pour in the dry white wine and stir constantly until the liquid is fully absorbed, about 2 minutes.
7. Add 1 cup of the warm chicken broth to the rice and stir frequently until the liquid is nearly absorbed. Tip: Maintain a gentle simmer throughout.
8. Repeat step 7, adding broth 1 cup at a time and stirring frequently, for about 20 minutes total until the rice is al dente and creamy.
9. While the risotto cooks, pat the shrimp dry with paper towels and season with ½ tsp salt and ¼ tsp black pepper.
10. Heat 1 tbsp butter in a separate skillet over medium-high heat.
11. Add the shrimp in a single layer and cook for 2 minutes per side until opaque and pink, then transfer to a plate.
12. In the same skillet, add the asparagus pieces and cook for 4-5 minutes, stirring occasionally, until bright green and tender-crisp.
13. Once the risotto is al dente, stir in the squid ink until fully incorporated and the risotto turns uniformly black.
14. Remove the risotto from heat and stir in the remaining 3 tbsp butter and grated Parmesan cheese until melted and creamy. Tip: This final off-heat stir creates a luxurious texture.
15. Gently fold the cooked shrimp and asparagus into the risotto.
16. Season with the remaining ½ tsp salt and ¼ tsp black pepper, stirring to combine. Tip: Taste and adjust seasoning once all components are mixed.
17. Serve immediately in shallow bowls.
Luxuriously creamy with a striking black canvas, each bite offers tender shrimp and crisp asparagus. The squid ink provides a subtle briny depth that’s beautifully balanced by the rich Parmesan. For a stunning presentation, garnish with extra asparagus tips and a drizzle of high-quality olive oil right at the table.
Squid Ink Pasta with Anchovies and Breadcrumbs
Zap your dinner routine with this bold, briny pasta that’s as dramatic as it is delicious. Squid ink pasta gets a salty kick from anchovies and a crispy crunch from golden breadcrumbs—it’s a showstopper that’s surprisingly simple to pull off. Ready in under 30 minutes, it’s perfect for a weeknight wow or a festive feast.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Squid ink pasta – 12 oz
– Olive oil – ¼ cup
– Garlic – 4 cloves, minced
– Anchovy fillets – 6, chopped
– Crushed red pepper flakes – ½ tsp
– Panko breadcrumbs – ½ cup
– Lemon – 1, zested and juiced
– Salt – 1 tsp
– Fresh parsley – ¼ cup, chopped
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the squid ink pasta to the boiling water and cook for 8–10 minutes, stirring occasionally, until al dente (check package instructions for exact time).
3. While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
4. Add the minced garlic and chopped anchovies to the skillet and cook for 2–3 minutes, stirring constantly, until the anchovies dissolve and the garlic is fragrant but not browned.
5. Stir in the crushed red pepper flakes and cook for 30 seconds to bloom the spices.
6. Remove the skillet from the heat and set aside.
7. In a separate small skillet, heat the remaining 2 tablespoons of olive oil over medium heat.
8. Add the panko breadcrumbs and toast for 3–4 minutes, stirring frequently, until golden brown and crispy. Tip: Keep the breadcrumbs moving to prevent burning.
9. Drain the cooked pasta, reserving ½ cup of the pasta water.
10. Return the large skillet with the anchovy mixture to medium-low heat.
11. Add the drained pasta to the skillet along with the reserved pasta water, lemon zest, and lemon juice.
12. Toss everything together for 1–2 minutes until the pasta is well-coated and the sauce slightly thickens. Tip: The starchy pasta water helps create a silky sauce that clings to the noodles.
13. Season with salt, adjusting only if needed after tasting (anchovies are already salty).
14. Remove from heat and stir in the chopped parsley.
15. Divide the pasta among serving bowls and top generously with the toasted breadcrumbs.
Enjoy the contrast of tender, jet-black pasta against the crispy, golden breadcrumbs. Each bite delivers a deep umami punch from the anchovies, balanced by the bright zing of lemon and a subtle heat. For a creative twist, serve it alongside grilled shrimp or a simple arugula salad to cut through the richness.
Squid Ink Spaghetti with Burrata and Basil
Hear me out: this squid ink spaghetti is the moody, elegant dinner you didn’t know you needed. It’s dramatic, creamy, and ready in under 30 minutes.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 20 minutes
Ingredients
– Squid ink spaghetti – 8 oz
– Burrata cheese – 4 oz
– Fresh basil leaves – ¼ cup, packed
– Garlic cloves – 2, minced
– Extra virgin olive oil – 2 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Lemon – 1, for zest
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the squid ink spaghetti to the boiling water and cook for 9-11 minutes, or until al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat the olive oil in a large skillet over medium-low heat.
4. Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant and just golden, being careful not to burn it.
5. Reserve ½ cup of the starchy pasta water, then drain the cooked spaghetti.
6. Immediately transfer the drained spaghetti to the skillet with the garlic.
7. Toss the spaghetti in the garlic oil for 1 minute, adding the reserved pasta water 1 tablespoon at a time until the pasta is glossy and coated.
8. Season the pasta with salt and black pepper, tossing to combine evenly.
9. Remove the skillet from the heat.
10. Tear the burrata cheese into large pieces and gently fold it into the warm pasta, allowing it to melt slightly.
11. Finely chop the basil leaves and sprinkle them over the pasta.
12. Use a microplane to zest the lemon directly over the dish, avoiding the bitter white pith.
Dive into a plate where the briny, oceanic notes of the squid ink pasta contrast with the lush, milky burrata. The fresh basil and lemon zest cut through the richness, creating a bright, balanced bite. Serve it immediately while the cheese is still oozy, perhaps with a crisp white wine to elevate the whole experience.
Squid Ink Pasta with Smoked Salmon and Dill
Venture beyond basic pasta with this dramatic, restaurant-worthy dish that comes together in under 30 minutes. The deep, briny squid ink pasta pairs perfectly with silky smoked salmon and fresh dill for a meal that’s as stunning as it is delicious. Get ready to impress with minimal effort.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Squid ink pasta – 8 oz
– Unsalted butter – 2 tbsp
– Heavy cream – ½ cup
– Smoked salmon – 4 oz
– Fresh dill – 2 tbsp
– Lemon – 1
– Salt – ½ tsp
Instructions
1. Fill a large pot with 4 quarts of water, add the salt, and bring to a rolling boil over high heat.
2. Add the squid ink pasta to the boiling water and cook for 9-11 minutes, or until al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, zest the entire lemon and set the zest aside.
4. Juice the zested lemon until you have 1 tablespoon of fresh juice.
5. In a large skillet, melt the unsalted butter over medium heat.
6. Pour the heavy cream into the skillet with the melted butter and bring to a gentle simmer.
7. Let the cream sauce simmer for 3-4 minutes, stirring constantly, until it thickens slightly and coats the back of a spoon.
8. Turn off the heat under the skillet.
9. Stir the 1 tablespoon of lemon juice into the cream sauce.
10. Drain the cooked pasta in a colander, but do not rinse it.
11. Immediately add the hot, drained pasta directly to the skillet with the cream sauce.
12. Toss the pasta in the sauce until every strand is evenly coated.
13. Chop the smoked salmon into ½-inch wide strips.
14. Finely chop the fresh dill.
15. Add the chopped smoked salmon and half of the chopped dill to the pasta in the skillet.
16. Gently toss everything together until the salmon is just warmed through and incorporated, about 1 minute. Tip: Adding the salmon off the heat prevents it from overcooking and becoming rubbery.
17. Divide the pasta between two serving bowls.
18. Garnish each bowl with the remaining chopped dill and the reserved lemon zest. Tip: The lemon zest adds a bright, fragrant top note that cuts through the richness.
19. Serve immediately. Tip: For the best texture, serve this dish right after tossing to keep the pasta from absorbing all the sauce and becoming dry.
Mouthfeel is everything here—the pasta is luxuriously slick with a creamy, tangy sauce that clings to each jet-black strand. Flakes of cool, smoky salmon offer a delicate contrast, while the dill and lemon provide a garden-fresh finish. For a next-level presentation, twist portions into high nests using tongs and drape extra salmon ribbons over the top.
Squid Ink Linguine with Mushrooms and Truffle Oil
Ready to level up your pasta game? This squid ink linguine delivers drama with earthy mushrooms and luxurious truffle oil. It’s a restaurant-worthy dish that’s surprisingly simple to make at home.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Squid ink linguine – 8 oz
– Cremini mushrooms – 8 oz
– Garlic – 2 cloves
– Unsalted butter – 2 tbsp
– Heavy cream – ½ cup
– Parmesan cheese – ¼ cup
– White truffle oil – 1 tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the squid ink linguine and cook for 9–11 minutes, stirring occasionally, until al dente.
3. While the pasta cooks, slice the cremini mushrooms into ¼-inch pieces.
4. Mince the garlic cloves finely.
5. Heat a large skillet over medium-high heat and melt the unsalted butter.
6. Add the sliced mushrooms to the skillet and sauté for 5–7 minutes until golden brown and tender.
7. Stir in the minced garlic and cook for 1 minute until fragrant.
8. Pour the heavy cream into the skillet and bring to a gentle simmer.
9. Reduce the heat to low and stir in the Parmesan cheese until melted and smooth.
10. Drain the cooked linguine, reserving ¼ cup of pasta water.
11. Add the drained linguine to the skillet with the sauce.
12. Toss everything together, adding reserved pasta water 1 tablespoon at a time if needed to loosen the sauce.
13. Remove the skillet from heat and drizzle with white truffle oil.
14. Season with salt and black pepper, then toss once more to combine.
15. Divide the pasta between two plates and serve immediately.
Enjoy the silky, jet-black linguine coated in a creamy sauce with meaty mushroom bites. The truffle oil adds a subtle, aromatic finish that elevates every forkful. Try topping it with a fried egg for extra richness or serving alongside a crisp green salad.
Summary
Mouthwatering and mysterious, these 18 squid ink pasta dishes prove that adventurous cooking can be incredibly delicious. We hope this roundup inspires you to try something new in your kitchen! Pick a recipe, give it a whirl, and let us know which one becomes your favorite in the comments below. If you enjoyed this collection, please share it on Pinterest to help other home cooks discover these stunning dishes. Happy cooking!
