Seafood Squid Ink Pasta
This easy seafood squid ink pasta recipe is made with savory black noodles, plump prawns, and tender squid rings tossed in a rich, velvety tom yum cream sauce. It is a bold, comforting fusion dinner that is quick, creamy, and ready in less than 30 minutes total.
Servings: 3 people
Ingredients
- 150 g squid ink pasta cooked until al dente according to the packaging
- 2 tablespoons unsalted butter
- 2 cloves garlic chopped
- 1 tablespoon bottled tom yum paste
- 6 prawns peeled and deveined, tail on
- 120 g squid cut into rings
- ¾ cup Shrimp Stock or seafood stock
- ¾ cup heavy cream
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 tablespoon sugar or to taste, optional
- 2 pieces kaffir lime leaves cut into strips
Instructions
- Cook the squid ink pasta according to the package instructions until al dente. Drain and set aside.
- Melt the butter in a saucepan over medium heat. Add the garlic and tom yum paste, then stir-fry until fragrant.
- Add the shrimp and squid, then stir to combine. Pour in the shrimp stock and heavy cream, stirring well to combine.
- Add the fish sauce, lime juice, sugar (if using), and kaffir lime leaves. Bring to a gentle boil and cook for 2-3 minutes, or until the shrimp are pink and the squid is just cooked through.
- Divide the squid ink pasta among serving bowls. Ladle the creamy tom yum seafood sauce over the pasta and serve immediately.
Notes
If you're using seafood stock instead of shrimp stock, be sure to check out my homemade Seafood Stock recipe.
Nutrition
Serving: 3people | Calories: 532kcal | Carbohydrates: 45g | Protein: 19g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 206mg | Sodium: 889mg | Potassium: 263mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1939IU | Vitamin C: 5mg | Calcium: 97mg | Iron: 2mg