Black Squid Ink Pasta with Shrimp & Cherry Tomatoes

Black Squid Ink Pasta with Shrimp & Cherry Tomatoes.

Black Squid Ink Pasta with Shrimp & Cherry Tomatoes


For 4 Person(s)

For the Pasat:

  • 3 tablespoons extra virgin olive oil
  • 4 garlic cloves, sliced
  • 4 parsley stems
  • 1/4 teaspoon red pepper flakes
  • 2 8oz cans cherry tomatoes (or 16oz canned crushed tomatoes or tomato purée)
  • 1/2 teaspoon salt
  • 2 pounds jumbo shrimp, peeled and deveined
  • 1 pound black squid ink spaghetti or linguine
  • 1/4 cup fresh parsley, chopped


  1. Get the Ingredients needed for this recipe HERE
  2. Put a large skillet over a medium-high flame and heat the oil. Add the garlic, parsley stems and red pepper flakes and sauté until the garlic is golden.
  3. Add the tomatoes to the pan and the salt. Fill up both cans with about 2 inches of water. Swish the water around to clean out the cans and add them to the pan.
  4. Bring the sauce to a simmer and cook for 5 minutes.
  5. Drop the pasta into generously salted boiling water.
  6. Add the shrimp to the sauce and cook until they’re tender and pink. About 5 minutes.
  7. Once the pasta is Al dente, add it to the sauce along with the parsley. Toss for 1-2 minutes over medium-high heat. Serve immediately.



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