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Squid Ink Pasta With Shrimp and Calamari

Laura Ambrouse
Squid ink pasta with shrimp, calamari, garlic, lemon, and parsley in a shallow bowl
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Glossy squid ink pasta with tender shrimp and calamari in a quick garlic, lemon, white-wine, and butter sauce.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-Inspired
Ingredients Equipment Instructions Notes

Ingredients
  

  • 12 oz dried squid ink spaghetti or linguine 340 g
  • 8 oz large shrimp peeled, deveined, and patted dry
  • 8 oz cleaned calamari bodies sliced into rings; tentacles left whole
  • 1 tsp kosher salt plus more for the pasta water
  • 3 tbsp extra-virgin olive oil divided
  • 4 cloves garlic thinly sliced
  • 1/4 tsp red-pepper flakes optional
  • 1/2 cup dry white wine or seafood stock 120 ml
  • 1 lemon finely zested and juiced
  • 2 tbsp unsalted butter cut into pieces
  • 1/4 cup flat-leaf parsley finely chopped
  • freshly ground black pepper to taste

Equipment

  • Large pot
  • Large skillet
  • Colander
  • Tongs
  • Fine grater for the lemon zest

Instructions
 

  1. Bring a large pot of generously salted water to a boil. Keep it ready while you start the sauce.
  2. Season the dry shrimp and calamari lightly with salt. Heat 1 tablespoon olive oil in a large skillet over medium-high. Cook the shrimp for 60 to 90 seconds per side, just until opaque; transfer to a plate.
  3. Add another tablespoon oil and the calamari. Cook, stirring, for 60 to 90 seconds, just until the rings turn opaque and firm. Transfer to the plate with the shrimp.
  4. Reduce the heat to medium. Add the remaining oil, garlic, and red-pepper flakes. Stir for 30 seconds. Pour in the wine or stock and simmer until reduced by about half.
  5. Boil the pasta until 1 minute shy of the package's al dente time. Reserve 1 cup pasta water, then drain.
  6. Add the pasta to the skillet with 1/2 cup pasta water, the butter, lemon zest, and 1 tablespoon lemon juice. Toss over medium heat until the sauce turns glossy and clings to the strands, adding more pasta water as needed.
  7. Return the shrimp and calamari to the skillet for 30 to 60 seconds, only long enough to warm through. Fold in the parsley, season with black pepper, and adjust the lemon and salt before serving.

Notes

  • Dry the seafood well so it sears instead of steaming.
  • Calamari stays tender when cooked very briefly; do not leave it simmering in the sauce.
  • Refrigerate leftovers promptly and use within 2 days for the best texture.
  • Nutrition is intentionally left for manual calculation because pasta, seafood, butter, and wine or stock brands vary.

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