Squid Ink Seafood Pasta

If you’re looking for a restaurant-worthy pasta that’s surprisingly easy to make at home, this Squid Ink Seafood Pasta delivers every time. Tender seafood is tossed with squid ink pasta and a simple white wine butter sauce, then finished with fresh parsley, lemon zest, and cracked black pepper.

It’s elegant enough for date night, but simple enough for a weeknight when you’re craving something a little special.

Why You’ll Love It

• Packed with seafood flavour.
• Ready in under 30 minutes.
• Looks impressive but uses simple ingredients.
• The squid ink pasta adds a beautiful presentation.
• Light, buttery, and balanced with fresh lemon.
• Perfect for entertaining.

Recipe Summary

This Squid Ink Seafood Pasta combines a seafood medley with a silky garlic white wine butter sauce and squid ink pasta. A finishing touch of lemon zest, parsley, and black pepper brightens the dish and balances the richness of the butter.

Ingredients

• 125g squid ink pasta
• 340g SeaQuest seafood medley, thawed
• 45g butter
• 15g olive oil
• ½ cup Chardonnay
• 2 garlic cloves, minced
• ¼-½ cup reserved pasta water
• Juice of ½ lemon
• Zest of 1 lemon
• Fresh parsley, chopped
• Freshly cracked black pepper
• Salt, to taste

Ingredient Notes & Substitutions

• We found our squid ink pasta at Eataly, but any squid ink spaghetti or linguine works well.
• A dry Chardonnay creates a light, balanced sauce.
• The seafood medley typically includes shrimp, mussels, squid, and scallops, making this an easy shortcut ingredient.
• Fresh lemon zest adds brightness and should not be skipped.
• Fresh parsley helps balance the richness of the butter sauce.

Instructions

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil.

Cook the squid ink pasta according to package directions.

Reserve ½ cup of pasta water before draining.

Step 2: Cook the Seafood

Heat the butter and olive oil in a large skillet over medium heat.

Add the thawed seafood medley and cook for 2-3 minutes until heated through.

Transfer the seafood to a plate and set aside.

Step 3: Build the Sauce

In the same skillet, add the minced garlic and cook for 30 seconds until fragrant.

Pour in the Chardonnay and simmer for 3-5 minutes until reduced by about half.

Step 4: Combine Everything

Add the cooked squid ink pasta to the skillet.

Pour in a splash of reserved pasta water and toss until the sauce coats the pasta.

Return the seafood medley to the pan and gently toss to combine.

Add additional pasta water as needed to create a silky sauce.

Step 5: Finish and Serve

Divide between serving bowls.

Top with:

• Fresh parsley
• Lemon zest
• A squeeze of fresh lemon juice
• Freshly cracked black pepper

Serve immediately.

Serving Suggestions

• Serve with warm crusty bread.
• Pair with a crisp Chardonnay or Sauvignon Blanc.
• Add a simple arugula salad on the side.
• Finish with extra lemon wedges for serving.

Pro Tips

• Avoid overcooking the seafood to keep it tender.
• Reserve extra pasta water to adjust the consistency of the sauce.
• Use fresh lemon juice and zest for the best flavour.
• Toss the pasta vigorously with the sauce to create a silky emulsion.

Common Mistakes to Avoid

• Overcooking the seafood.
• Skipping the pasta water.
• Reducing the wine too aggressively.
• Adding too much lemon juice, which can overpower the seafood.

Storage & Reheating

Refrigerator

Store leftovers in an airtight container for up to 2 days.

Reheating

Reheat gently in a skillet over medium-low heat with a splash of water or broth.

Seafood is best enjoyed fresh, so avoid overheating.

FAQs

What does squid ink pasta taste like?

Squid ink pasta has a mild briny flavour that pairs beautifully with seafood and light sauces.

Can I use another pasta?

Yes. Linguine, spaghetti, or fettuccine work well if squid ink pasta isn’t available.

What wine works best?

A dry white wine such as Chardonnay, Pinot Grigio, or Sauvignon Blanc works beautifully.

Can I make this ahead of time?

This recipe is best served immediately after cooking, as seafood can become tough when reheated repeatedly.