Name: Spicy Arrabbiata Squid Ink Pasta with Shrimp
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 lb shrimp (uncooked, peeled and de-veined, chopped into bite-sized pieces); 2 tbsp olive oil (divided); 5 cloves garlic (minced); 2 tsp red pepper flakes (divided); 1 32 oz can crushed tomatoes; 1 15 oz can diced tomatoes (in tomato sauce); 1 tsp salt; 1 tsp fresh ground pepper; 16 oz squid ink pasta (or homemade (directions in post)); 1 cup fresh Parmesan; 1/4 cup fresh basil (roughly chopped)

This quick and easy recipe for Arrabbiata Squid Ink Pasta with Shrimp is packed full of flavor and spice using the recently popular black spaghetti. Jump to Recipe

Squid Ink Pasta:

What is squid ink pasta?

Pasta dough mixed with squid ink to give it a black color. These noodles are commonly found in spaghetti form but also seen in ravioli, tagliatelle, or pappardelle. It’s become a trendier and more popular noodle option over the past several years. The first time I had it was in NYC at an Italian restaurant. I travel to NYC quite frequently, and I always notice food trends popping up there first before they make their way elsewhere. Admittedly the presentation with the black color is incredibly unique and takes the dish up a notch. I knew I’d have to have some fun with this moody noodle! Squid ink pasta is considered vegetarian but not vegan.

What does it taste like?

Just like regular pasta that’s a little saltier! There is a bit of a briny taste from the squid ink, but it does not taste fishy in any way. It is commonly served with fish though to compliment the brininess. I used shrimp here but have also had it with scallops or clams. You can use whatever you’d like with this recipe, but shrimp are typically easiest for most people to find. Simply omit the fish to make this dish vegetarian. I enjoy the addition of shrimp or other seafood, but it’s plenty filling and enjoyable without.

Where can I find squid ink pasta?

This pasta variety is not typically available at every store, but it is becoming easier to find. Here in Columbus, Ohio I’ve found it at Giant Eagle Market District, Weiland’s, Trader Joe’s and Whole Foods. If it’s not available close to you order it from Amazon. I’ve linked some options below. You can also make your own squid ink pasta from scratch. Follow my homemade pasta recipe, and simply add squid ink yourself. This would be the ultimate date night idea. You can also purchase Squid Ink itself from Amazon linked below.

Homemade Pasta with Kitchenaid

Links to purchase from Amazon:

Squid Ink Pasta Option 1

Squid Ink Pasta Option 2

Squid Ink for Pasta from Scratch

Arrabbiata Pasta Sauce:

Arrabbiata (all'arrabbiata) is a spicy Italian sauce made mostly from tomatoes, garlic and red pepper flakes. Imagine a light marinara or other Italian red sauce with a kick of heat and spice. It originates from Rome. This sauce is quick and easy to make and goes great with a wide variety of pasta dishes. Since arrabbiata translates to “angry” or “angry mood” in Italian this fiery sauce is aptly named. I found it to be fitting with the black squid ink pasta. Fettuccine, linguine, rigatoni, or penne are great alternatives. Not a fan of spicy? You can customize this sauce with the amount of red pepper flakes you add if you’d like to keep it on the milder side. Without the addition of cream which is used in many red sauces, this version is on the lighter, healthier side.

Ingredients:

For this fancy, yet easy recipe you’ll need olive oil, garlic, diced and crushed tomatoes, red pepper flakes, salt, pepper, fresh basil, fresh Parmesan and of course squid ink pasta.

Step-by-step Instructions:

Start by cooking the shrimp. I chop the shrimp into smaller pieces to mix into this pasta recipe, however you can leave them whole if you prefer. Prepare the shrimp by peeling and de-veining (unless you already purchased them that way). Rinse with cold water, then pat dry. Season with salt and pepper. Meanwhile heat olive oil in a large saucepan or skillet. I used a Dutch oven here. The shrimp and sauce are prepared using one pot which you’ll later add the cooked noodles to. Therefore, you’ll want something large enough to hold it all together. Cook shrimp for about 4-5 minutes stirring occasionally. If left whole, then cook about 2 ½ - 3 minutes per side. Remove to a plate lined with paper towel.

Next, using the same pan, prepare the arrabbiata sauce. Add a little more olive oil then stir in garlic and half of the red pepper flakes. Sauté for a couple minutes

Then pour in the diced and crushed tomatoes. I like to use both so that there are some actual tomatoes, but then lots of sauce as well. It’s a good balance. You can elect to use one or the other though if you prefer. Add salt, pepper, and the rest of the red pepper flakes. If you’d like the sauce to be less spicy, simply leave out the additional red pepper flakes here. Bring to boil stirring occasionally. Once the sauce begins to boil cover, turn down heat to low and cook for about 15 minutes. This allows for the sauce to thicken. Stir occasionally. I can’t wait for you to smell the amazing aroma that fills your kitchen! Meanwhile, bring a pot of lightly salted water to boil and cook squid ink pasta according to package directions.

Note: If you made your own pasta dough following my above recipe, you’ll only need to boil for a few minutes. Fresh pasta cooks much faster than dry.

Drain pasta. Taste test your arrabbiata sauce. Add more salt, pepper, or red pepper flakes if desired. Add cooked squid ink pasta directly to the sauce. Toss to combine. Add some fresh Parmesan and basil. Mix well to incorporate. I like to add the shrimp and combine as well, but you can also serve it on top. Look at that steam coming off! It's ready to serve.

Serving Instructions:

Using tongs or a large serving spoon plate your squid ink pasta. Top with a little more fresh Parmesan and basil. I like to serve this dish with a small bowl of red pepper flakes as well, so if guests want their arrabbiata even angrier they can add more.

For wine, I find a nice red blend pairs perfectly. Sangiovese varieties compliment the arrabbiata sauce well. Rosé is another excellent choice. Enjoy!

Storage Instructions:

Store this pasta in an airtight container in the refrigerator. It will last 3-4 days. Since the squid ink pasta spaghetti noodle is a little thicker, it doesn’t get as soggy sitting in the sauce as other pasta varieties. You could also mix arrabbiata sauce with noodles for each serving and store separately though. Simply reheat in the microwave.

If you liked this Spicy Arrabbiata Squid Ink Pasta with Shrimp recipe you might also enjoy:

Pancetta Tomato Pasta

Shrimp Fra Diavolo