Seafood Pasta with Squid Ink
Ingredients
Main Ingredients
squid ink pasta (dry)
170 g
shrimp (raw)
9 piece
grape tomatoes (whole)
150 g
red onion (sliced)
60 g
spinach (fresh)
30 g
garlic cloves (minced)
3 piece
olive oil
30 ml
butter
15 g
heavy cream
150 ml
bone broth
370 ml
pasta sauce
150 ml
parmesan cheese (grated)
35 g
oregano (dried)
1 tbsp
salt
1 tsp
black pepper
0.5 tsp
Instructions
Prep ingredients
Mince garlic, slice red onion, halve grape tomatoes if desired.
Sear shrimp
Heat butter and olive oil in pan, season shrimp with salt and pepper, sear until pink and cooked through, then remove from pan.
Cook aromatics and vegetables
In the same pan, sauté garlic and red onion until fragrant, then add grape tomatoes and spinach.
Cook pasta and sauce
Add squid ink pasta, bone broth, heavy cream, pasta sauce, and oregano. Stir, bring to a gentle simmer and cook on medium-low for 20 minutes until sauce thickens and pasta is cooked. Stir occasionally.
Finish and serve
Return shrimp to the pan, sprinkle with grated parmesan and fresh parsley if available. Serve immediately.
Original recipe
Storage
Best enjoyed fresh. Cream-based sauces may separate when frozen.
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