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 mouthfeel.

Of course, it also looks stunning!

You could also use it in my prawn and chorizo pasta and prawn pesto pasta recipes.

It does not matter whether it is black pasta served with pepperoni and peas or squid ink spaghetti served with spinach and bacon it makes a real statement.

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 simply must check out.

But this garlic and chilli prawn pasta recipe works equally well with parboiled frozen prawns.

On the size, try and 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 an insanely 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.

• Stovetop.
• 20cm or 8″ saucepan.
• 30cm or 12″ frying pan.
• Colander.
• Chopping board.
• Kitchen knife.
• Mandolin.
• Citrus zester.
• Stirring and serving spoons or tongs.
• Weighing scales and or measuring and spoons.