Squid ink seafood pasta

Taste the Ocean in Every Bite

Squid Ink Pasta with Spicy Octopus Paste & Shrimp

The name might sound gourmet and maybe even a little intimidating at first glance, but trust me - this is hands down one of the easiest, fastest, and most satisfying pasta dishes I’ve ever made at home.😆

It might look and sound like something you’d order at a trendy coastal Italian-fusion restaurant, but it’s totally doable with just a few ingredients and one pan (okay, two if you count boiling the pasta).

The key lies in letting bold, high-impact ingredients do all the heavy lifting while you just bring it together with love and heat.

A few days ago, while browsing Jean-Georges Market - one of my go-to spots for interesting pantry staples, niche sauces, and gourmet finds - I came across two ingredients that immediately sparked my imagination: squid ink pasta and a jar of spicy octopus paste. I didn’t even hesitate. The second I saw the phrase “spicy olive oil with octopus” on the label, I knew I had to get it. I didn’t have a set plan yet, but within seconds, I envisioned this dish coming together in a rich, glossy swirl of ocean flavor. I originally thought about pairing it with sun-dried tomatoes for a chewy, sweet-tangy contrast, but unfortunately, they were out of stock that day.

So instead, I used fresh cherry tomatoes - and honestly? I think it might have been an even better choice. The way they blister and soften slightly in the heat, releasing just enough juice to lift the savory base, worked like a charm and added the perfect amount of sweetness and acidity.

Ingredients

Here’s what you’ll need. The quantities are flexible, so don’t stress too much - just go with what feels right and tastes good to you.

• Extra virgin olive oil (go generous—it’s the base of your sauce!)
• Spicy octopus paste (start with a tablespoon and adjust to taste)
• Garlic cloves (at least 4–5, thinly sliced for full flavor)
• Fresh shrimp, peeled and deveined (cut into bite-sized pieces)
• Squid ink pasta (any shape, but long strands like spaghetti or linguine work best)
• Cherry tomatoes (a handful, halved—or sun-dried if preferred)
• Crushed red pepper flakes or peperoncino (optional, but so good for depth and heat)

How to Make It

1. Boil your pasta water:

Fill a large pot with water, add a good pinch of salt (don’t skip this - it’s the only time you get to season the actual pasta), and bring it to a rolling boil. Cook your squid ink pasta until perfectly al dente, following the timing on the package. Make sure to save at least half a cup of the pasta water before draining - It’s liquid gold for your sauce.

2. Prep the shrimp:

While the pasta cooks, cut your shrimp into smaller chunks. This not only helps them cook faster but ensures you get a piece in nearly every bite. I prefer medium-sized shrimp, but any kind will do. You can also lightly season them with salt and pepper beforehand if you want extra depth.

3. Sauté garlic and shrimp:

In a large sauté pan, heat up a generous pour of olive oil over medium heat. Add the sliced garlic and let it sizzle gently until it turns golden brown and fragrant - this infuses the oil beautifully. Then, add the shrimp and cook until they turn opaque and lightly golden on the edges. Try not to move them around too much so they get that nice sear and retain their juicy texture.

4. Add the pasta and pasta water:

Once the pasta is ready, transfer it directly into the pan with the shrimp and garlic using tongs or a slotted spoon. Add a splash of the reserved pasta water to help the ingredients come together and create that silky, emulsified sauce. Toss everything well so the oil, shrimp, and garlic coat the pasta evenly.

5. Incorporate the octopus paste:

Now, stir in a spoonful (or two, if you’re brave) of the spicy octopus paste. It melts into the warm oil and pasta water to create a glossy, flavorful sauce with incredible umami depth. This is the ingredient that truly gives the dish its “ocean in a bite” personality - it’s salty, bold, and rich without being overwhelming.

6. Toss in cherry tomatoes:

Add the halved cherry tomatoes and let them heat through just enough to soften and release their juices. They add a burst of freshness and slight acidity that balances the richness of the octopus and shrimp, making each bite feel layered and satisfying.

7. Add some heat:

If you’re a fan of spice (I definitely am), now’s the time to sprinkle in some crushed red pepper flakes or peperoncino. Even though the jar says “spicy,” I found the octopus paste more flavorful than hot—so this extra kick really rounds things out and brings a bit of warmth to the finish.

NAILED IT

Despite using squid ink pasta, which looks super dramatic and seafood-forward with its deep inky black color, the dish itself has a surprisingly balanced flavor.

The squid ink adds a subtle briny note and a beautiful visual impact, but it’s not overpowering at all. In fact, without the octopus paste, the pasta might lean more savory than sea-infused. What really delivers the briny umami punch is that octopus paste - it was my first time using it, and I was honestly amazed. I even tasted a bit on its own, just to see what I was working with. It was like finely minced octopus preserved in spiced olive oil - salty, deep, and almost smoky in flavor, but smooth and spreadable in texture. It reminded me of anchovy paste but with a rounder, more mellow ocean essence.

The best part? This dish feels fancy but comes together in under 30 minutes, start to finish. There’s barely any prep, very little cleanup, and the flavor payoff is huge. It’s the kind of thing you could serve for a cozy date night, a casual dinner party, or even just a quiet weeknight when you want to treat yourself to something indulgent but low-effort.

You can easily scale it up, make it your own with additional seafood like scallops or calamari, or even finish it with a sprinkle of lemon zest and fresh herbs like parsley or basil for a little lift.

If you love bold flavors, seafood, and a little bit of heat, this is a must-try. I already know it’s going into my regular rotation - and I have a feeling I’ll be experimenting with this octopus paste in risottos, spreads, or even crostini soon. Cooking with fun ingredients like these reminds me why I love being in the kitchen - it’s creative, expressive, and deliciously rewarding every single time.