Spaghetti Nero with Garlic Shrimp

Bold, dramatic, and impossibly simple: Spaghetti Nero with Garlic Shrimp turns an everyday dinner into an occasion. The inky black pasta carries a mild briny flavor that pairs beautifully with succulent shrimp, a butter-forward garlic sauce, and a peppery green finish. This recipe uses 8 ounces of squid ink pasta and keeps things approachable—no exotic techniques, just straightforward steps and a handful of ingredients that deliver a big, restaurant-quality result at home.

Why you’ll love this recipe

This dish hits a lot of craveable notes: deep, savory pasta; tender shrimp infused with garlic; and a silky sauce made by marrying butter with a splash of olive oil. It comes together quickly and looks stunning on the plate, so it’s perfect for a weeknight upgrade or an intimate dinner. You’ll also appreciate how adaptable it is—add more heat, a squeeze of lemon, or extra greens to suit your mood.

Ingredients

• 8 ounces squid ink pasta
• 4 cloves garlic
• 9 ounces peeled and de-veined shrimp
• 1 tablespoon olive oil
• ⅓ cup butter – cut into cubes
• ½ teaspoon dried oregano
• ¼ teaspoon chilli flakes – optional
• 1 cup arugula/baby spinach
• Parmesan – optional

Make-ahead and pantry notes

If you want to prep in advance, mince the garlic and cube the butter the day before. The shrimp can be rinsed and patted dry up to 24 hours ahead and kept chilled. Squid ink pasta cooks quickly, so don’t boil it until you’re almost ready to finish the sauce. Parmesan is optional here; if you serve it, choose a cheese that fits your dietary needs. The ingredient list and amounts above are the source of truth for this recipe.

Taste and texture tips

Squid ink pasta has a subtle oceanic note and a striking color, while the butter and olive oil base adds gloss and body to the sauce. Garlic is the aromatic backbone, so don’t skimp on it—four cloves give a pronounced, pleasant punch. If you prefer a milder garlic presence, lightly crush the cloves and remove them before tossing the pasta. The oregano and chilli flakes play supporting roles: oregano gives a warm herbaceous undertone, and chilli flakes add a whisper of heat if you want it.

Step-by-step directions

The following instructions follow the original order of steps but have been rewritten for clarity and flow. Quantities and ingredient names are unchanged from the ingredient list above.

1. Bring pasta water to a boil. Fill a large pot with water and bring it to a rolling boil over high heat. Salt the water generously so the pasta is seasoned as it cooks.
2. Cook the squid ink pasta. Add 8 ounces squid ink pasta to the boiling water and cook according to the package instructions until al dente. Reserve a cup of the starchy pasta cooking water before draining.
3. Prep the garlic and shrimp. While the pasta cooks, peel and finely mince 4 cloves garlic. Pat 9 ounces peeled and de-veined shrimp dry with a paper towel and set them aside.
4. Warm the oil and begin the garlic. Place a large skillet over medium heat and add 1 tablespoon olive oil. When the oil shimmers, add the minced garlic. Sauté the garlic for about 30–60 seconds, stirring constantly, until fragrant but not browned. Lower the heat if the garlic starts to darken.
5. Sear the shrimp. Add the 9 ounces peeled and de-veined shrimp to the skillet in a single layer. Cook the shrimp for 1–2 minutes per side, until they turn pink and opaque and develop a slight golden edge. Remove the shrimp from the pan and transfer them to a plate—set aside. They will finish cooking when combined with the sauce.
6. Create the butter sauce. Reduce the heat to low and add ⅓ cup butter (cut into cubes) to the same skillet, along with ½ teaspoon dried oregano. Allow the butter to melt slowly, stirring to combine with any browned bits and the garlic. If you like a touch of heat, sprinkle in ¼ teaspoon chilli flakes now.
7. Combine pasta and sauce. Add the drained squid ink pasta to the skillet and toss gently to coat the strands in the butter-olive oil mixture. If the sauce feels tight or dry, add a few tablespoons of the reserved pasta cooking water at a time until the sauce reaches a glossy, clingy consistency.
8. Return shrimp to the pan and finish cooking. Add the cooked shrimp back into the skillet with the pasta and toss for 30–60 seconds, just long enough for the shrimp to warm through and for flavors to marry. Taste and adjust seasoning with a pinch of salt and black pepper if needed.
9. Add greens and serve. Fold in 1 cup arugula/baby spinach and let it wilt slightly from the residual heat—this takes about 30 seconds. Plate the pasta while everything is hot. If you’d like, grate Parmesan over the top before serving.

Serving suggestions

Serve Spaghetti Nero with Garlic Shrimp immediately while warm. A simple green salad and a crusty loaf are excellent companions. For a bright contrast, a lemon wedge on the side adds a zesty lift when squeezed over the finished dish. If you included Parmesan, serve extra for guests to sprinkle as they like.

Flavor variations

• Add citrus: Stir in a teaspoon or two of lemon zest right before serving for a fresher profile.
• Extra heat: Increase the chilli flakes or add a pinch of cayenne for more bite.
• Herb swap: Fresh basil or parsley can replace dried oregano if you prefer fresh herbs—add them at the end to preserve brightness.
• Garlicky boost: If you’re a garlic lover, roast an extra clove and mash it into the butter when you add it to the pan.

Quick troubleshooting

• If the sauce is too thin: Let it reduce a bit by simmering very gently, or toss with a little more pasta to help emulsify the sauce.
• If the sauce is too thick: Add reserved pasta cooking water a tablespoon at a time until the texture loosens and becomes glossy.
• If the shrimp are rubbery: They were overcooked. Next time, remove them from the pan as soon as they’re opaque and finish warming them in the sauce for a short time.

Nutrition and portioning

This recipe is written with amounts that will serve roughly two people as a main course. The combination of pasta, butter, and shrimp makes for a satisfying dish with protein and carbohydrates. To make it lighter, use mostly baby spinach instead of arugula and reduce the butter slightly, substituting an extra splash of olive oil if desired.

Your notes

Keep a note of any tweaks: did you add more chilli flakes, swap oregano for fresh herbs, or prefer basil over Parmesan? Small adjustments make the recipe your own and help you dial it in perfectly for future meals.

Final thoughts

Spaghetti Nero with Garlic Shrimp feels fancy without any fuss. The dramatic black pasta, savory butter sauce, and garlicky shrimp combine into a plate that tastes like it took more effort than it actually did. Follow the step-by-step directions above and you’ll have a beautiful, balanced meal in under 30 minutes.