Seafood Squid Ink Pasta

Name: Seafood Squid Ink Pasta
Total time: 25 min
Yield: 3 servings
Cuisine: Asian
Ingredients: 150 g squid ink pasta; 2 tbsp unsalted butter; 2 clove garlic, chopped; 1 tbsp bottled tom yum paste; 6 piece prawns, peeled and deveined, tail on; 120 g squid, cut into rings; 0.75 cup shrimp stock (or seafood stock); 0.75 cup heavy cream; 1 tbsp fish sauce; 1 tbsp lime juice; 1 tbsp sugar (optional, to taste); 2 piece kaffir lime leaves, cut into strips

Savory black squid ink noodles with plump prawns and tender squid rings tossed in a rich, velvety tom yum cream sauce. A bold, comforting fusion dinner ready in under 30 minutes.

25 min 3 servingsRasa Malaysia Source

Extracted by chinwei271Extracted 1 Jul 2026

Nutrition· per serving · estimated

532

Calories

19g

Protein

45g

Carbs

31g

Fat

Scale recipe

3 servings

Original recipe

Ingredients12 items

Produce

🧄garlic, chopped2 clove

🍋lime juice1 tbsp

🌿kaffir lime leaves, cut into strips2 piece

Seafood

🦐prawns, peeled and deveined, tail on6 piece

🦑squid, cut into rings120 g

Dairy

🧈unsalted butter2 tbsp

🥛heavy cream¾ cup

Pantry

🍝squid ink pasta150 g

🌶️bottled tom yum paste1 tbsp

🥣shrimp stock (or seafood stock)¾ cup

🐟fish sauce1 tbsp

🍬sugar (optional, to taste)1 tbsp

Instructions

1
Bring a large pot of water to a rolling boil.
2
Add the squid ink pasta and cook according to the package instructions until al dente. Avoid thin varieties like angel hair, which turn mushy under the heavy sauce.
3
Drain the pasta completely and set aside.
4
Melt the butter in a heavy saucepan over medium heat.
5
Add the chopped garlic and tom yum paste and stir-fry for about a minute until fragrant. The paste is ready when the chili oil separates and turns the butter a glossy red.
1:00 timer
6
Add the prawns and squid rings and stir to combine, tossing in the fragrant garlic butter for about a minute.
7
Pour in the shrimp stock and heavy cream, stirring well to combine.
8
Add the fish sauce, lime juice, sugar (if using), and kaffir lime leaves.
9
Bring to a gentle boil and cook for 2 to 3 minutes, until the prawns are pink and the squid is just cooked through.
2:30 timer
10
Divide the squid ink pasta among serving bowls, ladle the creamy tom yum seafood sauce over the top, and serve immediately.

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CuisineAsian