Spaghetti Nero with Garlic Shrimp

Spaghetti Nero with Garlic Shrimp is a dramatic, flavorful weeknight dinner that looks like it belongs in a restaurant but comes together in under 30 minutes. Black squid ink pasta provides deep, briny color and a hint of ocean-like savoriness that pairs perfectly with garlicky, buttery shrimp. Bright arugula (or baby spinach) adds a fresh, peppery lift, while a sprinkle of parmesan brings a touch of nutty richness. This recipe is simple, satisfying, and surprisingly elegant — the kind of dish you’ll make when you want something special without fuss.

Why this version works

The combination of squid ink pasta and plump shrimp is a classic. The pasta itself carries subtle sea notes, so the sauce is intentionally restrained: just garlic, olive oil, butter, dried oregano, and an optional kiss of chili flakes for those who like a little heat. Arugula (or baby spinach) wakes everything up with color and texture, and a gram of parmesan at the end ties the flavors together without overpowering the delicate seafood.

Ingredients

• 8 oz squid ink pasta
• 4 cloves garlic
• 9 oz 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 substitutions

If you want to shorten active time, you can peel and devein the shrimp ahead of time and keep them refrigerated until you’re ready to cook. If fresh arugula isn’t available, baby spinach is a mild and lovely substitute. For those avoiding dairy, swap the butter for a plant-based alternative cut into cubes; the texture will remain luscious, though the final flavor will shift slightly. Parmesan at the end is optional — omit it for a dairy-free finish or use a plant-based parmesan-style sprinkle.

Equipment

• Large pot for boiling pasta
• Colander
• Large skillet
• Tongs or a pasta fork
• Sharp knife and cutting board

Flavor tips

• If you love garlic, mince the cloves finely so they meld into the butter and oil. If you prefer a milder garlic presence, slice the cloves thinly instead of mincing.
• Adjust the chili flakes to taste; ¼ teaspoon gives a subtle warmth, but you can omit completely for no heat.
• Reserve a small cup of pasta cooking water. That starchy water helps loosen and emulsify the sauce so it clings to the squid ink pasta.

Step-by-step Directions

Follow these clear, ordered steps to make Spaghetti Nero with Garlic Shrimp. The directions are written to match the ingredient list exactly and to keep the original order of steps for best results.

1. Bring a large pot of salted water to a rolling boil. Add 8 oz squid ink pasta and cook according to the package directions until al dente. Before draining, scoop out and reserve about 1 cup of the hot pasta cooking water. Drain the pasta in a colander and set aside.
2. While the pasta cooks, peel and mince 4 cloves garlic. Pat 9 oz peeled and de-veined shrimp dry with paper towels; this helps them sear rather than steam.
3. Heat a large skillet over medium heat and add 1 tablespoon olive oil. When the oil shimmers, add the minced garlic. Sauté briefly — about 30 seconds to 1 minute — until fragrant but not browned. Keep the garlic moving so it doesn’t scorch.
4. Add the 9 oz shrimp to the skillet in a single layer. Cook the shrimp 1 to 2 minutes per side, depending on size, until they are pink and opaque through the center. If your skillet is crowded, cook the shrimp in two quick batches to keep them from steaming. Remove the shrimp from the skillet and set aside on a plate.
5. Reduce the heat to low and add ⅓ cup butter cut into cubes to the same skillet. Let the butter melt slowly, stirring occasionally so it combines with the leftover garlic-flavored oil and browned bits. Once the butter is mostly melted, stir in ½ teaspoon dried oregano and ¼ teaspoon chilli flakes, if using. Stir for about 30 seconds to bloom the dried oregano in the butter.
6. Return the cooked shrimp to the skillet and toss them briefly in the butter and aromatics so they are coated and warmed through. Taste and season with a pinch of salt and freshly ground black pepper if desired.
7. Add the drained squid ink pasta to the skillet with the shrimp and pour in a splash of the reserved pasta cooking water. Toss the pasta and shrimp together using tongs so the butter sauce coats the noodles evenly. Add additional reserved pasta water, one tablespoon at a time, if the sauce seems too thick. The goal is a glossy, clingy sauce that lightly coats the spaghetti.
8. Toss in 1 cup arugula or baby spinach and fold gently until the greens are just wilted and evenly distributed throughout the pasta. The residual heat will soften the leaves without turning them mushy.
9. Remove the skillet from the heat. If you’re using parmesan, grate a small amount over the pasta and toss once more to combine. Serve immediately, dividing the Spaghetti Nero with Garlic Shrimp among plates and finishing with a final crack of black pepper and an optional pinch of extra chilli flakes for heat.

Serving suggestions

Serve this Spaghetti Nero with Garlic Shrimp immediately while it’s warm and glossy. A light, crisp white wine such as a Pinot Grigio or a dry Vermentino complements the briny pasta and buttery shrimp. For non-alcoholic pairings, a sparkling water with lemon or a citrusy iced tea cuts through the richness nicely.

Storing and reheating

Leftovers keep well for up to 2 days in an airtight container in the refrigerator. When reheating, warm gently in a skillet over low heat with a splash of water or reserved pasta water to loosen the sauce. Reheating in the microwave works in a pinch, but do so in short bursts and stir between intervals to avoid overcooking the shrimp.

Common troubleshooting

• If the sauce separates or looks greasy, add a teaspoon or two of reserved pasta water and toss vigorously to emulsify the butter and oil into a glossy sauce.
• If the shrimp are rubbery, they’ve likely been overcooked. Shrimp cook very quickly; as soon as they’re opaque and pink, remove them from the heat.
• If the garlic browns before you can add the shrimp, lower the heat and add a splash of the reserved pasta water to stop the garlic from cooking further, then proceed with the shrimp.

Nutrition snapshot

This dish balances lean protein with satisfying carbohydrates and healthy fats. Shrimp provide a low-calorie, high-protein component, while olive oil and butter deliver richness and mouthfeel. Arugula or baby spinach adds vitamins and color. Exact nutrition will vary with portion size and whether you add parmesan.

Final notes

Spaghetti Nero with Garlic Shrimp is one of those recipes that feels fancy but is forgiving and quick. The striking black pasta makes an immediate impression, while the garlic-butter sauce keeps the flavors approachable. With minimal ingredients and a handful of steps, you’ll have an elegant dinner on the table that tastes like you spent far longer on it than you did. Make it for a weeknight date night, a casual dinner party, or any time you want a visually stunning, deeply flavorful pasta without the fuss.

Enjoy your Spaghetti Nero with Garlic Shrimp — a simple, bold meal that celebrates seafood, garlic, and the beauty of minimal ingredients done well.

Spaghetti Nero with Garlic Shrimp

A quick, savory squid ink pasta tossed with garlicky butter shrimp and peppery greens.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 10 minutes mins

Servings: 2 servings

Ingredients Equipment Method Notes

Ingredients

  

• 8 oz squid ink pasta
• 4 cloves garlic sliced thin
• 9 oz peeled and deveined shrimp
• 1 tablespoon olive oil
• 1/3 cup butter cut into cubes
• 1/2 teaspoon dried oregano
• 1/4 teaspoon chili flakes optional
• 1 cup arugula or baby spinach
• parmesan optional, for serving

Equipment

• Large Pot
• large frying pan
• Tongs or pasta fork
• Measuring cups and spoons

Method

 

1. Peel and slice the garlic cloves thinly and set aside.
2. Bring a large pot of water to a boil, salt generously, and cook the squid ink pasta according to package directions; reserve 1 cup of the pasta cooking water, then drain the pasta.
3. Heat a large frying pan over medium-high heat, add the olive oil, then add the shrimp and cook about 1 minute per side until pink and just cooked through.
4. Add the butter cubes, sliced garlic, dried oregano, and chili flakes to the pan; as the butter melts, pour in 1/4 cup of the reserved pasta water and simmer gently for about 2 minutes, seasoning with salt and pepper.
5. Toss the arugula or baby spinach into the sauce and allow it to wilt briefly.
6. Add the drained pasta to the pan and stir to combine, adding more reserved pasta water as needed to loosen the sauce; taste and adjust seasoning.
7. Serve immediately, topped with grated parmesan if desired.

Notes

• Slicing the garlic prevents it from burning while cooking.