Squid Ink Pasta with Prawns and Fennel
Squid ink pasta with prawns lends both flavour and a splash of drama to a pretty classic shrimp spaghetti with garlic, chilli and lemon.
This dish tastes every bit as good as it looks, and the earthy ozone hints of the black pasta shine through the simple classic flavours.
Squid Ink Pasta with Shrimp
Spaghetti with shrimp or prawns is a really classic combination, and whilst this recipe may look different, it does not stray far from classic combinations.
I just love fennel, you must check it out in this delicious fennel pasta recipe, as well as in this verdant spinach and fennel soup recipe. I serve this pickled fennel and lentil salad with pan seared salmon all of the time!
Other than that, we have chilli, lemon and garlic, really simple and traditional flavours, in fact, flavours are also used in my prawn and pea pasta recipe.
The elephant in the room is that dramatic black pasta! The name gives away its source: it is pasta made with squid ink, genius, hey?
It has a very mild flavour in terms of "fishiness", but it has the most luxurious and silky texture.
Of course, it also looks stunning!
You could also use it in my prawn and chorizo pasta, chilli prawn linguine and prawn pesto pasta recipes, and it stars in my squid ink spaghetti served with spinach and bacon.
Frequently Asked Questions
What size and type of prawns should I use?
I always use frozen prawns and try, where possible, to get raw shelled and frozen. They are essential for a dish like my harissa prawns, which you must check out.
But this garlic and chilli prawn pasta recipe works equally well with parboiled frozen prawns.
In terms of size, try to go for prawns either in the 16-20 or 21-30 count. This measure is the count of how many prawns you get per pound.
Can I make this with regular spaghetti?
Yes, the flavours are really very classic, and this dish will work perfectly with regular spaghetti.
How do you slice fennel this thin?
I use a mandolin to get very thin slices of fennel; just be sure to use the guard or a glove to protect your fingers.
Do I have to add the chilli?
No, chilli is an optional ingredient here, and I do not use a lot of it, so it is not a very spicy dish. But if you are chilli-averse, feel free to omit it.
Can I cook the prawns from frozen?
I never cook prawns from frozen because they reduce the temperature in the pan too much. They can be defrosted in under 5 minutes by placing them in a sieve and running them under cold water.
Serving Suggestions
This squid ink pasta recipe with shrimp is a simple light meal, and I would usually serve it with some bread on the side.
I usually like to griddle a piece of ciabatta that has been drizzled with oil, then scrape it with a garlic clove.
My wife usually insists on some garlic bread, and who am I to argue?
Rather than trying to bulk this recipe out for a heartier meal, I would be much more likely to serve it with a starter.
A soup would be a great option; something like my summer vegetable soup would be ideal.
Equipment Used
I only mention brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/stovetop.
- 20cm or 8" saucepan.
- 30cm or 12" frying pan.
- Colander.
- Chopping board.
- Kitchen knife.
- Mandolin (optional).
- Citrus zester.
- Stirring and serving spoons or tongs.
- A combination of weighing scales, a measuring jug, and measuring spoons.
Easy Prawn Pasta Recipe with Squid Ink Spaghetti
Ingredients
- 1 Small Fennel Bulb
- 250 g Prawns 9oz
- 1 tablespoon Cooking Oil
- 175 g Squid Ink Spaghetti 6oz
- 1 Garlic Clove
- ½ teaspoon Chilli Flakes
- 1 Lemon
- Salt to Taste
Instructions
- Bring a 20cm or 8" saucepan of salted water to a rolling boil. I use 1½ teaspoons of salt in a pan this size.
- Remove any tough outer "leaves" from the fennel bulb and slice it as finely as you can; a mandolin is the best tool for this.
- Peel and slice the garlic as finely as you can.
- Zest the lemon.
- Add the chilli flakes, half the lemon zest, the garlic and half of the olive oil to the prawns and season with a generous pinch of salt.
- Add the pasta to the now boiling water and cook for 30-60 seconds less than the packet instructions.
- Heat the remaining oil in a 30cm or 12" frying pan over a high heat. Add the sliced fennel for 3-4 minutes, tossing occasionally.
- Add in the prawns and then sautee for 4-5 minutes.
- Drain the pasta, reserving around 75ml (⅓ Cup) of the cooking liquid.
- Toss the pasta through the prawns and add the remaining lemon zest and the juice of half of the lemon.
- Add enough of the cooking liquid to form a nice emulsion and serve sprinkled with fennel fronds from the fennel bulb if there are any.
Since I wrote my original comment I have made this dish regularly. It's quick, tasty, and makes an impressive presentation, and I usually have the ingredients on hand. I do occasionally grill the fennel, instead of cooking it stovetop, which is lovely. (I have a closed mesh basket for this, Just cook the marinated prawns, and then add in the fennel right before adding the pasta.
Excellent. Tasty and very easy, one you find the pasta 🙂
I too really enjoyed this dish, which I made for the first time last night. I added a bit of pinot grigio to the prawns as they were cooking, and a bit of snipped chive garnish, otherwise exactly as written. In summer when tomatoes are in season I'd probably serve with a caprese salad.
Very quick and easy, but no matter how much I try I can never get pasta to swirl like in recipe pictures.
Hi Gina...
Glad you enjoyed this, I like this recipe a lot 🙂
I giggled at your comment about swirling pasta, I spent years going through a phase of trying to emulate restaurant presentation and it took me a while to perfect it. Now my presentation style is a little more chilled and I've probably lost the knack. But essentially I use a meat carving fork and a ladle, it's the same as eating spaghetti with a fork and spoon, but there was much swearing when I was learning how to do it.
Thanks for taking the time to write to me as ever.
Brian
@Brian Jones, Eating spaghetti with a fork and spoon...how gauche 🙂
I seem to recall painting with that at school... or was that gouache 🤣
@Gina Strauch, ....ouch....
This is exquisite, tastes as delicious as it looks. Grazie infinite!
Thanks Victoria, so glad you enjoyed it!
Just made this and it was absolutely delicious!! I had some squid ink scialatielli that I bought on a recent trip to Italy and it worked beautifully with this recipe. It’s a bit thicker than normal pasta with a bit of a bite to it. I doubled the lemon and garlic and olive oil because I love those. I possibly accidentally put in extra chili flakes as it had a real kick to it....I love heat but I could have held back a bit! And we added some capers just to see if they enhanced it.... it was delicious either way. Thanks so much! A real winner!!
This squid ink pasta recipe looks delicious and definitely a must try! This recipe is simple but filled with rich flavors!
I have tried squid ink spaghetti in restaurants and I love it, but I have never made it myself. This looks really easy, so definitely something to try.
I've never tried squid ink pasta before because I wasn't sure whether I would like the flavour. I'm happy to read that it has a subtle flavour and a lovely texture. The photos are gorgeous!
I never had squid ink spaghetti before, but it looks delicious and interesting with the added shrimps. Your pictures are mouthwatering! ♥
I've had squid ink pasta before while in Italy. It's so cool!
Just made this and it was absolutely delicious!! I had some squid ink scialatielli that I bought on a recent trip to Italy and it worked beautifully with this recipe. It’s a bit thicker than normal pasta with a bit of a bite to it. I doubled the lemon and garlic and olive oil because I love those. I possibly accidentally put in extra chili flakes as it had a real kick to it....I love heat but I could have held back a bit! And we added some capers just to see if they enhanced it.... it was delicious either way. Thanks so much! A real winner!!
So glad you enjoyed it Anna, I love squid in pasta! I have to say that the levels of chili are so difficult to approach as a recipe writer, it is such a personal thing and all chili flakes will be very different in terms of their punch. I guess you will just have to make it again with less chili, bummer hey, teeheehehehehe.
BTW I can totally see the capers working wonderfully!
This squid ink pasta recipe looks delicious and definitely a must try! This recipe is simple but filled with rich flavors!
Thank you so much 🙂
I have tried squid ink spaghetti in restaurants and I love it, but I have never made it myself. This looks really easy, so definitely something to try.
It certainly is simple, just like any other pasta really although if you over cook it hen it is particularly soggy but cook it right then it is glorious.
I've never tried squid ink pasta before because I wasn't sure whether I would like the flavour. I'm happy to read that it has a subtle flavour and a lovely texture. The photos are gorgeous!
The flavour is very subtle indeed it is definitely there but one of those 'difficult to put your finger on' things 😉
I never had squid ink spaghetti before, but it looks delicious and interesting with the added shrimps. Your pictures are mouthwatering! ♥
Thanks Natalie
I've had squid ink pasta before while in Italy. It's so cool!
It definitely adds a splash of drama 🙂
Eager to try this. I had the ink squid pasta with lobster years ago at Biaggi's in Bloomington, IL.
It was so delicious and I'd love to have their recipe.
I wish I could get my hands on lobster, shrimp is a rarity here in landlocked Hungary, particularly out in the sticks... I hope you give it a try some time soon, I love this recipe.
Brian, totally loving this recipe. Squid ink pasta just looks so cool!!!
Thanks Peter, it is kinda blingy 😀
I love that you could see me pulling the face! Sorry, but I was. But you had me at fennel, which I love. Crazy looking pasta, which I will believe tastes good. Nice combination of flavours going on with your dish.
Heheheheeee, I knew there would be some... My wife case in point when I introduced her to it years ago, as with most instant reactions to food ideas it was unfounded 😀
I've never tried squid ink pasta before, but I've always wanted to! Love how you've kept the flavors simple, but added your own awesome twist - as always!
Food is there to be tweaked... Squid ink pasta is always great adds a bit of drama and a slightly different flavour and texture which I love, but it is subtle 🙂
This squid ink pasta looks amazing!! I've only ever tried it in Spain but I loved it! I can't wait to try to recreate this at home.
Luci's Morsels | fashion. food. frivolity.
It is really very simple classic dish so should not be difficult 🙂
I've never had squid ink pasta, and I confess I've been a little intimidated by it. But I think it is absolutely gorgeous, and your description of it makes it sound really good and approachable! I think I need to screw up my courage and try it out. 🙂
Thanks Elizabeth... I think we can all be like that with new foods, but it is just pasta with a subtle flavour and a slightly different texture, I love it and it is always a fab talking point.