Vampire Pasta

Why You’ll Love This Recipe

I like this recipe because it combines minimal ingredients with maximum flavor. The squid ink pasta has a subtle briny taste that pairs beautifully with shrimp, while the garlic and olive oil create a light but flavorful sauce. I also enjoy that it’s quick to prepare, making it easy to elevate a weeknight dinner into something truly special.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

8 oz squid ink pasta
1 lb fresh shrimp, peeled and deveined
4 cloves garlic, minced
3 tbsp extra virgin olive oil
1 tsp red pepper flakes (adjust to taste)
2 tbsp fresh parsley, chopped

Directions

1. I bring a large pot of salted water to a boil and cook the squid ink pasta for 8–10 minutes until al dente. I drain it, saving a little pasta water.

2. In a large skillet over medium heat, I warm the olive oil and sauté the garlic for about 30 seconds until fragrant.

3. I add the shrimp and red pepper flakes, cooking for 3–4 minutes until the shrimp turn pink and opaque.

4. I toss the drained pasta into the skillet with the shrimp and garlic, adding splashes of reserved pasta water until I get the sauce consistency I like.

5. I remove it from the heat, garnish with fresh parsley, and serve hot.

Servings and Timing

This recipe makes 4 servings. It takes about 10 minutes to prep, 20 minutes to cook, and is ready in 30 minutes total. Each serving has around 450 calories.

Variations

Sometimes I add a splash of lemon juice to the garlic sauce for extra brightness. For more richness, I stir in a knob of butter at the end. If I want to bulk it up, I toss in cherry tomatoes, spinach, or mussels along with the shrimp. I’ve also tried using scallops instead of shrimp for a different seafood twist.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, I warm the pasta gently in a skillet with a splash of water or olive oil to keep it from drying out. I avoid microwaving for too long since it can overcook the shrimp.

FAQs

What does squid ink pasta taste like?

It has a mild briny flavor with a hint of the sea, but it isn’t overpowering.

Can I make this with regular pasta?

Yes, regular spaghetti or linguine works, though it won’t have the dramatic dark look.

Can I use frozen shrimp?

Yes, I just thaw them completely and pat them dry before cooking.

How spicy is this recipe?

That depends on how much red pepper flakes I use. I usually start with a teaspoon and adjust to taste.

Can I add vegetables to this pasta?

Yes, spinach, zucchini, or cherry tomatoes make great additions.

Can I double the recipe?

Yes, I double the ingredients and use a larger skillet to cook the shrimp and pasta together.

How do I keep the pasta from sticking?

I toss it with olive oil after draining and mix it right into the sauce immediately.

Is squid ink pasta gluten-free?

Most squid ink pasta is made with wheat flour, so it’s not gluten-free unless specifically labeled.

Can I make this ahead of time?

I prefer it fresh, but I can cook the pasta and prep the shrimp ahead, then quickly sauté everything before serving.

Conclusion

This vampire pasta is one of my favorite dishes to make when I want something both elegant and easy. I love how the squid ink pasta creates a dramatic backdrop for the garlicky shrimp and simple olive oil sauce. Whether I serve it for Halloween fun or a romantic dinner, it always impresses with its striking look and bold flavor.