Squid Ink Pasta with Seafood

This squid ink pasta recipe is bold, briny, and unapologetically luxurious! I call it my bougie pasta and it is just that!

The striking black quink ink pasta is coated in a rich tomato and white wine sauce and loaded with tender shrimp, sweet scallops, and mussels. 

It looks dramatic on the plate but this pasta dish is pure comfort food, the kind of dish that instantly makes dinner feel special. 

The sauce is slow-simmered, deeply savory, and balanced with just enough acidity to let the seafood shine without overpowering it. Garnish with fresh herbs to keep every bite bright and you’ve got a meal that’s literally heaven on a plate. 

Key Ingredients 

(full list of ingredients can be found in the recipe card below)

• Shrimp are a must! Their sweet, juicy texture balances out the bold, briny flavor of squid ink pasta. They cook quickly and soak up the tomato-wine sauce beautifully.

• Mussels bring deep ocean flavor and natural salinity. As they cook in the sauce, they pop open and release their juices making the dish taste even more flavorful! 

• Scallops provide subtle sweetness and a buttery texture. When seared, they add contrast to the saucy pasta with a lightly caramelized exterior and tender center. They’re my favorite!

• Shallots & Garlic add mild sweetness and aromatic flavors, creating a balanced base that enhances the seafood without overpowering it.

• Tomato Paste delivers concentrated umami and richness. Cooking it down deepens flavor and gives the sauce a bold, savory foundation that pairs perfectly with squid ink pasta.

• California Sauvignon Blanc adds acidity and subtle citrus notes that balance the richness of the tomato sauce while playing up the flavor of the seafood. Its clean, bright flavor enhances the natural sweetness of shrimp and scallops while keeping the dish light and balanced.

• Crushed Tomatoes are the foundation of the sauce. It softens the intensity of the tomato paste while allowing the seafood flavors to shine.

• Parsley adds freshness and a pop of color and earthiness, keeping the dish from feeling heavy.

• Lemon Juice sharpens and lifts the entire dish, balancing the briny seafood and rich sauce with a final touch of acidity.

Substitutions and Variations

• No squid ink pasta? Use linguine, spaghetti, or fettuccine. You’ll lose the dramatic color but keep all the flavor.
• Gluten-free option: A good-quality gluten-free spaghetti works well.
• Avoiding alcohol? Use seafood stock or chicken broth instead. The seafood stock will add a subtle briny flavor while the chicken broth will add more savory notes.
• Creamy finish: Stir in 2–3 tablespoons of heavy cream at the end for a silkier sauce.
• Extra heat: Increase red pepper flakes or finish with chili oil.

How To Make Squid Ink Pasta with Seafood 

Step 1: Start by cooking the seafood. Pat shrimp and scallops dry. If needed, peel shrimp. (I like to leave the tail on but this is totally up to your personal preference) Season shrimp and scallops with salt and pepper. Over medium-high heat, add a drizzle of olive oil to a large skillet and let the pan warm for about 3 minutes. Add scallops and sear for 1 1/2 – 2 minutes per side. Remove and place onto a plate and set aside.

Step 2: Add additional olive oil if the pan becomes dry, then repeat with the shrimp – sear for 1-2 minutes per side, until opaque, then place onto a plate. Cover with aluminum foil to keep warm. 

Step 3: To the same skillet, reduce stove to medium heat. Add butter, then add shallots and cook for 5 minutes, stirring often. Add diced garlic cloves, salt, black pepper, oregano, mustard powder, sugar, red pepper flakes, and tomato paste. Continue to cook for 3-4 minutes, until a thick paste forms and slightly caramelized. Add white wine and deglaze the pan by scraping up the bits on the bottom of the pan. Bring to a simmer and cook for 5 minutes, until slightly reduced. 

Step 4: Add canned crushed tomatoes and bay leaf. Reduce to low heat, cover with a lid, and simmer 15 minutes, until slightly thickened. Then add the mussels and cover, continue to cook for 4-5 minutes, until the mussels pop open. 

Step 5: While the sauce is simmering, cook the pasta. Bring a large pot of salted water to a boil. Cook squid ink pasta until just al dente, according to package instructions. Reserve 1 cup pasta water, then drain. Remove bay leaf and add the cooked pasta directly to the sauce along with ½ cup reserved pasta water. Toss until silky and coated. Gently fold in shrimp and scallops. Simmer 1–2 minutes until the seafood is warmed. Remove from heat. Sprinkle with freshly grated parmesan cheese. Garnish with fresh parsley or fresh basil and squeeze of a little lemon juice. Serve with a side salad. 

How to Serve 

Because this dish is pretty involved, I like to keep the sides light. I’m talking an easy side salad with a balsamic dressing and perhaps a brioche dinner roll or garlic bread to go with the sauce.

Another great option is roasted vegetables like roasted broccoli or green beans – think light, fresh, and simple. 

If you’re hosting, make an appetizer like an olive tapenade with burrata or stuffed mushrooms.

Wine Pairings

In addition to adding the wine to the red sauce, I also love to pair this flavorful dish with a crisp California white wine like Sauvignon Blanc, Vermentino, or Chardonnay. The bright acidity cuts through the richness of the sauce and balances out all of the flavors.

Not to mention, I love how well these wines pair with the flavor of the seafood – it lets them shine while enhancing the taste. It’s a match made in heaven.