Squid Ink Pasta with Prawns is one of my favourite dishes of all time.
It’s so so easy that I’ve been making it for years but, I don’t know whether it is because squid-ink pasta can prove tricky to find, I actually consider it a bit of a treat.
Ever since the local deli (Allgoods of Ely, now called Lemon Tree) opened in Ely, I’ve been able to buy it again and I always have a packet hidden away in the cupboard as I am not sharing.
No kitchen gadgets required for this one.
I know, you are shocked, right?
But, you know, one of your kitchen gadgets could be cooking you a nice lunch or dinner for tomorrow while this cooks, of course.
So what does squid ink pasta taste of?
Squid ink pasta tastes like pasta with a hint of seafood so it goes great with anything fish or seafood.
I love it with prawns.
I't also delicious with just really good extra virgin olive oil and garlic, following this recipe and skipping the prawns (which also makes for a cheaper dish).
This recipe is so easy you don't need more than a pot and your hob.
Ready?
Squid Ink Pasta with Prawns
Ingredients
Fancy printable card further down
For 2 people
- 155 g squid ink pasta, the whole pack will probably do for 4 people
- 3 tablespoon extra virgin olive oil
- 3 peeled chunky garlic cloves, two whole one finely chopped
- A couple of good handfuls of raw king prawns or prawns of your choice
- 1 teaspoon salt, you may need more to suit your taste
- Black pepper
- Olives, optional
Method
1.
Cook the pasta as per pack instructions.
2.
Now, for the next step you have two options: the one that involves more washing-up and less time and the one that involves less washing-up and more time, i.e. you can either do this on a separate pan while the pasta cooks or in the same pan where you cook the pasta once the pasta is cooked and drained and reserved.
3.
Heat the oil in a pot, same pot as you have have cooked the pasta or a pot or frying pan big enough to hold the pasta as you will add it to the sauce.
4.
Heat the 3 tablespoon extra virgin olive oil and the garlic over a low heat, slowly, taking care so that the garlic doesn't burn, stirring every once in a while.
5.
Once it's hot and the garlic is looking golden, add the prawns and turn the heat up. Not too much though, you don't want the garlic to burn. Stir regularly but mind the prawns as you don't want them to come apart, shaking the pot a bit from side to side (gently so to be careful with the hot oil) works well too for moving the prawns around.
6.
Once the prawns are cooked just add the pasta toss it all well. Add the olives, if using, and sit down to enjoy.
Easy peasy!
📖 Recipe
Squid Ink Pasta with Prawns
Ingredients
- For 2 people: 155 g squid ink pasta the whole pack will probably do for 4 people
- 3 tablespoon extra virgin olive oil
- 3 peeled chunky garlic cloves two whole one finely chopped
- A couple of good handfuls of raw king prawns or prawns of your choice
- 1 teaspoon salt you may need more to suit your taste
- Black pepper
- Olives optional
Instructions
- Cook the pasta as per pack instructions.
- Now, for the next step you have two options: the one that involves more washing-up and less time and the one that involves less washing-up and more time, i.e. you can either do this on a separate pan while the pasta cooks or in the same pan where you cook the pasta once the pasta is cooked and drained and reserved.
- Heat the oil in a pot, same pot as you have have cooked the pasta or a pot or frying pan big enough to hold the pasta as you will add it to the sauce.
- Heat the 3 tablespoon extra virgin olive oil and the garlic over a low heat, slowly, taking care so that the garlic doesn’t burn, stirring every once in a while.
- Once it’s hot and the garlic is looking golden, add the prawns and turn the heat up. Not too much though, you don’t want the garlic to burn. Stir regularly but mind the prawns as you don’t want them to come apart, shaking the pot a bit from side to side (gently so to be careful with the hot oil) works well too for moving the prawns around.
- Once the prawns are cooked just add the pasta toss it all well. Add the olives, if using, and sit down to enjoy.
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