Squid Ink Pasta with Shrimp and Burrata Recipe

Posted August 13, 2014 by Stephanie
squid ink pasta with shrimp, peas and burrata - www.iamafoodblog.com

squid ink pasta with shrimp, peas and burrata - www.iamafoodblog.com

Squid ink is kind of a weird ingredient – jet-black, inky and distinctively rich and briny. It pairs well with, you guessed it, seafood. Last year, while traveling through Europe, I saw it everywhere: in pasta, in rice and even in bread. Of course we tried squid ink everything. I even had a chance to cook with it myself – I made a quick squid ink pasta with fresh squid and I’ve been dreaming of it ever since.

squid ink pasta with shrimp, peas and burrata - www.iamafoodblog.com

Squid ink isn’t as common in North America, but you can buy some stuff on Amazon. Recently, Mike surprised me with a present wrapped in brown parchment. When I peeled it back I found a box of inky-black squid ink pasta. That man sure knows his way into my heart! I made a simple aglio e olio type sauce and bumped it up with shrimp, peas and burrata. It was crazy delicious.

squid ink pasta with shrimp, peas and burrata - www.iamafoodblog.com

On a side note –  squid ink isn’t for everyone. When were were in Valencia I saw a family of three tourists digging into a squid ink paella. They didn’t look happy with it. The thing is, everyone around them was happily enjoying the typical Valencian paella with it’s signature yellow-hued saffron rice so I think they felt a little out of place with their pan of inky rice. That being said, don’t stop yourself from trying it. And if squid ink pasta isn’t your thing, definitely give this recipe a go with your favourite regular long pasta. It’s a keeper!

Squid Ink Pasta with Shrimp and Burrata Recipe
serves 2

  • 4 ounces squid ink pasta or long pasta of choice
  • 2 tablespoons olive oil
  • 3 garlic cloves, sliced
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup peas
  • 12 large shrimp, peeled and deveined
  • salt and freshly ground pepper, to taste
  • 1 ball burrata, torn
  • olive oil, to finish

Cook the pasta according to the package. Reserve 1 cup pasta water, drain and set pasta aside.

In a large skillet, heat the olive oil over medium high heat. Add the garlic and pepper flakes and cook until the garlic is golden. Add the shrimp and cook, flipping once, until firm and cooked through, about 1-2 minutes per side. Add the pasta to the pan, as well as the peas. Turn the heat down to medium-low. Toss and add pasta water in 1 tablespoon increments if needed. Taste and season with salt and pepper. Plate, topping with torn burrata and a drizzle of olive oil. Enjoy hot!

squid ink pasta with shrimp, peas and burrata - www.iamafoodblog.com


  1. Dulcistella says:

    Really, you don’t need to buy squid ink on Amazon! You only need to buy a squid :-D or, better, cuttlefish. Take some that have not been gutted and you can find the vescicle with the ink! I did my squid ink bread with that ink, it works! And it’s practically for free! ;-)

  2. I recently made squid ink pasta, and I am on board with you – its amazing. It definitely has a different taste and texture than other pastas, but I also like wacky and crazy ingredients- they tend to excite me haha. This recipe looks totally delicious and perfect for the ending of summer. The next time I get my hands on a package of that pasta I am trying this one out. Beautiful!

  3. Nice selection of ingredients for this dish … I’m enjoying the visual and flavor balance. Will def try!!

  4. cynthia says:

    YES I LOVE squid ink pasta!!!! Mike wins at everything! There’s a store nearby that stocks squid ink for a hefty price and I’m daydreaming about it constantly… I love Dulcistella’s tip! (Though I might be too scared to wrestle a squid. Even a dead one.)

    This look so, so good. :) Someday we have to have a squid ink feast together. <3

  5. Dude, I love squid ink, especially squid ink rice. I do feel bad for that family though — you’re right, they were probably expecting a classic golden yellow paella. OH WELL.

    This dish looks absolutely delish. Come make it for me?

  6. tara says:

    That’s so cool you can buy squid ink off Amazon! I had a squid ink dish awhile ago and didn’t know how to go about recreating it. Can’t wait to try this!

  7. Gaby says:

    That looks delicious!!! Beautiful pictures!!!

  8. I’m such a huge fan of squid ink pasta and don’t have it nearly enough! This entire dish sounds amazing. Love it.

  9. Mmmmmm, this recipe looks both delicious and beautiful! I think squid ink pasta is wonderful – even if it does stain the mouth :D Genius idea to pair it with burrata, because there’s no such thing as too much burrata. x

  10. i remember being a kid and going to the aquarium for mini marine biology classes – and one of the projects was to split open a squid and draw with their JET BLACK INK! i’ve never had squid ink pasta – but gosh darn it your gorgeous delectable photos are making me want to take a fork to my computer and twirl it around. xo

  11. Joyce says:

    If you ever come to Cleveland, the West Side Market sells fresh handmade squid ink pasta. 2 min in the water and it’s done! Not to mention soft, flavorful, and fresh.

  12. Amanda says:

    ok, so, squid ink pasta, burrata, peas and shrimp are four of my favorite foods. definitely trying this real soon! my husband is going to be so thrilled (he’s not a fan of weird pasta or burrata – no idea what’s wrong with him!)

  13. Aaron Chow says:

    Whenever I read your blog and look at your pictures I feel like I want to cry. Your blog is so beautiful, so easy to use, your photography is sharp and natural and amazing. Your design is amazing. How do you do it? Please I need to know. I’m making the switch to wordpress and I’m going to find a better, simpler, “i am a food blog” esque design. I hope I learn how to take pictures like you do. (BTW what type of lights do you use?) Thank you so much for the inspiration. Whenever I’m down in the dumps I just read and learn on your site for hours. You are amazing and I hope you know that. If I could apprentice behind you I would be in heaven. Thanks a lot from your secret admirer and “totally not stalker” in San Diego.


  14. Budi says:

    can i change the burrata with mozarella di bufala? Thanks.

    1. Stephanie Le says:

      yes! :)

  15. Tina says:

    I just made this for dinner with squid ink pasta I brought back from a trip to Italy and it was perfect! My boyfriend was really impressed and didn’t even try to add pepper or hot sauce ;). Thank you for posting!

  16. York Helen says:

    I love all recipes with Seafood especially shrimp. Please share some more of these if available.

Leave a Reply

Your email address will not be published. Required fields are marked *

$(function(){ var trigger = $('.hamburger'), overlay = $('.overlay'), isClosed = false; trigger.click(function () { hamburger_cross(); }); function hamburger_cross() { if (isClosed == true) { overlay.hide(); trigger.removeClass('is-open'); trigger.addClass('is-closed'); isClosed = false; } else { overlay.show(); trigger.removeClass('is-closed'); trigger.addClass('is-open'); isClosed = true; } } $('[data-toggle="offcanvas"]').click(function () { $('#wrapper').toggleClass('toggled'); }); bindBehavior.subscribe(); });