Seafood Ink Linguine

If you’re looking for a dish that blends deep, oceanic flavors with silky pasta, Seafood Ink Linguine is a showstopper. This rich, decadent dish pairs briny squid ink linguine with fresh seafood, garlic, and a luscious sauce that enhances its natural depth. Whether tossed with shrimp, scallops, calamari, or mussels, Seafood Ink Linguine delivers bold, savory perfection.

What makes Seafood Ink Linguine special is its stunning contrast of color and taste. The squid ink pasta’s jet-black hue offers a dramatic visual appeal, while its subtly salty essence perfectly complements the seafood’s natural sweetness. Finished with olive oil, white wine, or a creamy touch, Seafood Ink Linguine is a restaurant-worthy dish you can enjoy at home.

The first time I made Seafood Ink Linguine, I was captivated by its beauty—the dark pasta gleaming under a garlicky seafood sauce, accented with fresh herbs and a splash of lemon. Since then, Seafood Ink Linguine has been my go-to when I want to impress guests or indulge in a truly elevated meal.

Now, I prepare Seafood Ink Linguine regularly for special dinners, date nights, or when I want a taste of coastal luxury. Whether plated elegantly with microgreens or kept rustic with a simple drizzle of olive oil, Seafood Ink Linguine is always unforgettable.

Why You’ll Love Seafood Ink Linguine

• Bold, Briny Depth – Squid ink pasta enhances the fresh seafood flavors.
• Luxurious & Elegant – A stunning dish with a gourmet appeal.
• Versatile Seafood Pairings – Works beautifully with shrimp, calamari, or mussels.
• Customizable Sauce Options – Try a garlicky white wine reduction or a light cream sauce.
• Perfect for Special Occasions – An impressive yet simple-to-make indulgence.

Health Benefits of Seafood Ink Linguine

• Rich in Omega-3s – Seafood supports brain and heart health.
• High in Protein – Keeps you full and energized.
• Naturally Low in Calories – A light yet flavorful dish.
• Packed with Antioxidants – Squid ink provides unique health benefits.
• Gluten-Free Option Available – Use gluten-free squid ink pasta if needed.

When to Make Seafood Ink Linguine

• Date Night Dinner – A romantic, restaurant-quality meal.
• Coastal-Inspired Feast – Brings the taste of the sea to your table.
• Celebration Dish – Perfect for birthdays, anniversaries, or holidays.
• Impressive Dinner Party Recipe – A guaranteed conversation starter.
• Weekend Indulgence – When you crave something special yet simple.

Chef’s Notes: Seafood Ink Linguine

• Pat scallops completely dry – This ensures a golden, restaurant-quality sear without excess moisture interfering.

• Pair with classic sides – Serve with a crisp arugula salad or crusty garlic bread to complement the rich seafood flavors.

• Boost depth with spices – A pinch of smoked paprika or a splash of cream enhances the sauce’s complexity.

• Optimize leftovers – Reheat gently in a skillet to maintain seafood tenderness; avoid the microwave.

• Use fresh ingredients for brightness – Fresh lemon juice, parsley, and quality white wine elevate the dish’s coastal essence.

• Ensure pasta is perfectly seasoned – Salt the water generously so every strand carries robust flavor.

• Experiment with variations – Try sun-dried tomatoes instead of fresh for a sweeter, concentrated taste.

• Balance heat levels – Adjust crushed red pepper flakes based on spice preference.

• Make it meal-prep friendly – Cook shrimp and scallops ahead and toss them in fresh sauce before serving.

• Create a bolder finish – Garnish with shaved Parmesan or a drizzle of extra-virgin olive oil for added richness.

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Seafood Ink Linguine

0.0 from 0 votes

Course: Main CourseCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

667

kcal

Total time

35

minutes

Get ready to dazzle your dinner guests with this dramatic black-hued pasta tossed in a bright white-wine butter sauce brimming with tender shrimp and golden scallops. Bursting with garlicky, lemony zing, this dish strikes the perfect balance between gourmet flair and weeknight ease. Let’s bring a touch of Italian coastal elegance to your table tonight!

Ingredients

• Seafood

• 1 lb peeled, deveined shrimp (medium-sized)

• 12 large sea scallops, patted dry

• Pasta

• 12 oz squid-ink linguine

• Sauce Seasoning

• 1/3 cup extra-virgin olive oil

• 4 cloves garlic, thinly sliced

• 1/2 tsp crushed red pepper flakes

• 1/2 cup dry white wine

• 1/2 cup cherry tomatoes, halved

• 1/4 cup fresh parsley, roughly chopped

• 1 unit juice of 1 lemon (about 3 tbsp)

• 1 tbsp unsalted butter

• Kosher salt and freshly cracked black pepper

• Alternative Ingredients

• Shrimp → chicken strips protein swap

• Scallops → king oyster mushrooms vegetarian

• Squid ink pasta → black rice pasta or whole-wheat pasta allergy/gluten swap

• Olive oil → avocado oil flavor/neutrally stable

• Garlic → garlic powder if fresh unavailable

• White wine → low-sodium chicken broth non-alcoholic

• Cherry tomatoes → sun-dried tomatoes intense sweetness

• Parsley → fresh basil or cilantro herb variation

• Lemon juice → lime juice citrus twist

• Butter → vegan margarine or ghee dairy-free/ghee tolerant

Directions

• Water Prep Pasta Set-Up – Bring 4 quarts of water to a rolling boil, add 1 tbsp kosher salt (about 10 min). Salting pasta water ensures seasoning penetrates each strand—optional: swirl in a drop of oil to prevent sticking.
• Shrimp Sauté – While water heats, warm 2 tbsp olive oil in a skillet over medium-high until it shimmers (1–2 min). Add shrimp in a single layer, cooking until opaque pink on each side (about 1 min per side). Transfer to a warm plate.
• Scallop Sear – Reheat remaining 1 tbsp oil in the same pan. Gently place scallops, searing 2 min per side until a golden crust forms. Patience builds that perfect Maillard reaction; transfer atop the shrimp.
• Aromatics Sauce Build – Reduce heat to medium, add garlic and red pepper flakes to the pan, stirring until fragrant and lightly golden (about 2 min). Pour in wine, tomatoes, and parsley; crank to high and reduce by half (8–10 min). Deglazing releases fond—optional: scrape browned bits for flavor.
• Finish Combine – Stir lemon juice and butter into the sauce until melted (1 min). Return shrimp and scallops, tossing to coat and warming through (2 min). Season with salt and pepper to taste.
• Pasta Plate – Cook linguine until al dente (8–10 min), drain well, then transfer to the skillet. Gently toss everything together to marry flavors (1 min). Serve immediately, garnished with extra parsley or a lemon wedge.

Equipment

• chef’s knife
• cutting board
• Cast Iron Skillet
• stainless steel cookware set
• Mixing bowls
• measuring cups and spoons
• colander
• silicone spatula set

Notes

• • For plump scallops, pat fully dry and don’t overcrowd the pan—crowding steals the sear.
  • Serve alongside a crisp arugula salad or crusty garlic bread to mop up the sauce.
  • Add a pinch of smoked paprika or a splash of cream for a deeper flavor profile.
  • Leftovers reheat gently in a skillet; avoid the microwave to keep seafood tender.

Nutrition Facts

• Calories: 667kcal
• Fat: 21g
• Saturated Fat: 2g
• Trans Fat: 0g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 14g
• Cholesterol: 230mg
• Sodium: 600mg
• Potassium: 500mg
• Carbohydrates: 66g
• Fiber: 2g
• Sugar: 2g
• Protein: 36g
• Vitamin A: 400IU
• Vitamin C: 8mg
• Calcium: 90mg
• Iron: 2.5mg

FAQs: Seafood Ink Linguine

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