Italian Squid Ink Pasta with Shrimp and Scallops: A Gourmet Seafood Delight
Elevate any dinner with bold briny flavors and a bright, buttery finish.
This recipe brings together the rich drama of black squid ink pasta with the fresh flavors of tender shrimp and scallops. Finished with a vibrant white wine sauce, garlic, lemon, and parsley, this dish is both visually stunning and deliciously satisfying. It’s a restaurant-quality meal that you can easily recreate at home with a few fresh ingredients and some simple techniques.
Why Squid Ink Pasta?
Squid ink pasta stands out with its striking black color and subtle briny flavor. Squid ink doesn’t add a strong fishiness but rather a sophisticated hint of the sea that pairs exquisitely with seafood like shrimp and scallops. Its dramatic presentation makes it perfect for special occasions or for impressing guests at a dinner party.
Ingredients
- 1 pound dried squid ink pasta (spaghetti, linguine, or tagliolini)
- ¼ cup olive oil
- 1 pound medium shrimp, peeled and deveined (tails optional)
- 12 medium sea scallops, patted dry (side muscle removed)
- 3 large garlic cloves, thinly sliced
- ½ teaspoon red pepper flakes (adjust to taste)
- Kosher salt and freshly ground black pepper
- ¾ cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- ⅓ cup ripe tomato, seeded and chopped (about 1 small tomato)
- ½ cup chopped fresh parsley leaves
- ¼ cup lemon juice (from 1 to 2 lemons)
- 1 tablespoon unsalted butter
Step-by-Step Cooking Instructions
1. Prepare the Seafood
Start by patting the shrimp and scallops dry with paper towels to help them brown nicely. Season lightly with salt and pepper.
- Heat olive oil in a large, heavy skillet over medium-high heat until shimmering.
- Add the shrimp in a single layer. Sear each side briefly, about 1 minute per side, until just opaque and lightly golden. Transfer to a plate.
- Add the scallops next (add more oil if the pan looks dry). Sear 2 minutes per side without moving until a golden crust forms and the scallops are just opaque. Remove to the same plate as the shrimp and keep warm.
2. Build the Sauce
Quickly lower the heat if the pan is very hot. Add the sliced garlic to the pan and cook, stirring, until golden and aromatic, about 1–2 minutes (do not let it burn).
- Sprinkle in the red pepper flakes and season with salt and pepper.
- Add the chopped tomato. Let it cook down for another 1–2 minutes until it releases some juice.
- Pour in the white wine, increase the heat to high, and bring to a simmer.
- Cook, scraping up any browned bits, until the sauce is reduced by about half (8–10 minutes).
- Stir in the lemon juice and butter. Swirl until the butter melts into the sauce, giving it a luscious texture and a bright finish.
3. Cook the Squid Ink Pasta
- Meanwhile, bring a large pot of salted water to a boil.
- Add the squid ink pasta and cook according to package directions until just al dente (typically 5–8 minutes).
- Reserve ½ cup pasta cooking water, then drain the pasta well.
4. Combine and Finish
- Add the drained pasta directly to the skillet with the sauce.
- Return shrimp and scallops to the pan. Toss everything together over medium heat, adding reserved pasta water a little at a time until the sauce lightly coats the noodles.
- Stir in the chopped parsley and check for seasoning.
- Serve right away, garnished with extra parsley and a squeeze of fresh lemon juice if desired.
Tips & Techniques for Success
- Sear seafood in batches to avoid overcrowding and promote browning.
- Under-cook pasta slightly before tossing with the sauce so it finishes in the skillet and absorbs extra flavor.
- Use a good quality dry white wine—avoid cooking wines, as their flavor will dominate.
- If you prefer extra heat, increase the red pepper flakes or add a pinch of cayenne.
- Fresh squid ink pasta is ideal, but high-quality dried versions are perfect and more accessible. Look for it in Italian groceries or specialty markets.
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Serving Suggestions and Variations
- Pair with a crisp, cold glass of white wine such as Verdicchio, Pinot Grigio, or Sauvignon Blanc.
- Add a simple side salad—arugula with lemon and olive oil is a great match.
- You can substitute clams, mussels, or calamari for the shrimp or scallops for a different seafood twist.
- For a gluten-free option, try with gluten-free squid ink pasta (available online).
| Component | Role in Dish | Possible Substitutes |
|---|---|---|
| Squid Ink Pasta | Visual drama, gentle sea flavor | Plain spaghetti, black bean pasta |
| Shrimp | Sweets and texture, absorbs sauce | Clams, lobster, calamari rings |
| Scallops | Richness, buttery flavor, soft texture | Sea bass, langoustines |
| White Wine Sauce | Acidity, depth, brightness | Fish stock, light chicken stock, non-alcoholic wine |
Troubleshooting and Questions
- Why is my sauce watery? Keep reducing the wine and tomato mixture until thickened. Add a little pasta water to the finished sauce if needed, but don’t add too much.
- How can I avoid overcooking the seafood? Sear each kind just until opaque, then remove from the pan and add back at the end to heat through for the best texture.
- Is fresh or dried pasta better? Both work well: dried squid ink pasta is easy to find and less fragile, while fresh has a more delicate bite but may cook faster.
Nutritional Highlights
The dish is nutrient-dense thanks to the generous inclusion of seafood, olive oil, tomatoes, and fresh herbs. Squid ink is low in calories and adds umami complexity, while shrimp and scallops offer high-quality protein, vitamins, and minerals. Olive oil and white wine sauce contribute heart-healthy fats and antioxidants, making this dish as wholesome as it is indulgent.
| Nutrient | Amount |
|---|---|
| Calories | 530 kcal |
| Protein | 35 g |
| Carbohydrates | 62 g |
| Fat | 15 g |
| Fiber | 4 g |
| Sodium | 500 mg |
Make-Ahead and Storage
- Sauce and seafood are best cooked fresh. If you need to prep, you can slice the garlic and chop the tomato and parsley a few hours in advance.
- Leftovers can be refrigerated in an airtight container for up to 1 day. Reheat gently in a skillet with a splash of water or wine, stirring frequently. Seafood texture is best when freshly cooked.
Frequently Asked Questions (FAQs)
Q: Where can I find squid ink pasta?
A: Squid ink pasta is sold in Italian specialty markets, well-stocked gourmet stores, and many online retailers. Look for imported brands from Italy for the best quality.
Q: Can I make my own squid ink pasta?
A: Yes! If you have fresh squid ink and a pasta machine, you can knead it into pasta dough for homemade black noodles. Homemade pasta will have a more delicate texture and a slightly brinier flavor.
Q: What if I can’t find scallops?
A: Substitute with additional shrimp, chunks of firm white fish, or other shellfish such as clams or mussels.
Q: Is squid ink pasta safe to eat for those with shellfish allergies?
A: Squid ink is not shellfish but comes from cephalopods (squid or cuttlefish). Those with mollusk allergies should avoid it, but it does not contain crustacean shellfish. Always check with your doctor if you have seafood allergies.
Q: What wine pairs best with this dish?
A: Choose a dry, crisp white wine such as Pinot Grigio, Verdicchio, or Sauvignon Blanc both for cooking and drinking.
Chef’s Notes and Final Thoughts
Italian squid ink pasta with shrimp and scallops is one of those rare dishes that looks and tastes incredibly elegant while being surprisingly fast and easy to prepare. The keys to success are using fresh seafood, not overcooking the shellfish, and making sure the wine sauce is reduced and balanced with acidity, heat, and good olive oil. Serve it as a celebratory centerpiece or a luxurious weeknight supper—either way, you’ll bring a taste of Italy’s seaside trattorias straight to your dinner table.
References
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