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This easy seafood squid ink pasta recipe is made with savory black noodles, plump prawns, and tender squid rings tossed in a rich, velvety tom yum cream sauce. It is a bold, comforting fusion dinner that is quick, creamy, and ready in less than 30 minutes total.
Recipe Summary
- 🔪 Prep Time: 10 minutes
- 👨🍳 Cook Time: 15 minutes
- ⏱️ Total Time: 25 minutes
- 🍽️ Servings: 3 people
- 🏷️ Calories: ~532 calories
- 🍳 Cook Method: Stir-fry & boil
- ✨ Flavor Profile: A creamy, velvety tom yum sauce paired with savory squid ink pasta and fresh seafood
- 🧩 Difficulty: Very easy (Perfect for a bold, comforting fusion dinner on a busy weeknight.)
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Squid Ink Pasta With Seafood
I recently visited a cafe in Penang a few times and kept ordering the exact same dish because I became completely hooked on the flavor. While the cafe serves a mix of everything from classic Italian carbonara and risotto to local Malaysian favorites, this particular squid ink pasta with seafood really stood out to me. It is an incredible Asian fusion creation where East meets West, combining savory black pasta with a vibrant Thai twist. Unlike a typical dry pasta, this version is intentionally meant to be incredibly saucy and soupy, letting the noodles swim in a flavorful sauce rather than just being lightly coated. It was so comforting and unique that I knew I had to recreate it at home so I could enjoy it whenever the craving hits.
I have made this so many times at home now, and it is a wonderful option for any day of the week since it cooks so fast. This recipe takes less than 30 minutes total and hits all the right notes of sweet, sour, savory, and spicy. Frying the tom yum paste in butter and adding a splash of heavy cream is all it takes to build that rich, comforting sauce while letting the fresh kaffir lime leaves flavor the seafood. If you enjoy this saucy style of cooking, you can also check out my authentic Tom Yum Soup or my creamy Red Curry Shrimp for more delicious ways to use these classic Thai flavors.
Shopping Guide: Choosing The Right Pasta
If you are wondering why I went with squid ink pasta instead of just regular pasta for this dish, it is all about that contrast. Pouring a bright orange tom yum sauce over pitch-black noodles looks amazing on the plate. Plus, black pasta has a subtle hint of natural savoriness that pairs perfectly with seafood.
When you are looking for a packet at the store, here is what to keep in mind:
- Look for authentic squid ink: Check the back of the packet to make sure cuttlefish or squid ink is mixed directly into the durum wheat semolina. That is how you get that deep black color instead of a grey, dyed look.
- Stick to dried spaghetti: Dried squid ink spaghetti is the easiest to find and has a great chew that holds up well under a heavy sauce.
- Just follow the packet timing: Cook the noodles exactly according to the package instructions until they are al dente. For this recipe, I ladle the hot sauce straight over the plated pasta at the end, so you do not need to worry about them cooking further in a pan.
If you cannot find black pasta nearby or want some suggestions on using regular pasta instead, just check out my ‘Easy Substitutions And Swaps’ section below!
Ingredients You’ll Need
- Squid ink pasta
- Tom yum paste
- Prawns
- Squid
- Shrimp Stock
- Heavy cream
- Fish sauce
- Lime juice
- Kaffir lime leaves
See the recipe card below for all the ingredient details and exact measurements.
Pro Tip #1: Avoid Pre-Cooked Frozen Seafood
Always buy raw prawns and fresh squid rings. Pre-cooked frozen seafood turns rubbery and dry the second it hits a hot pan, whereas raw seafood stays plump, juicy, and absorbs the flavors of the sauce much better.
Pro Tip #2: Choosing Your Tom Yum Paste
This paste is the flavor backbone of the whole dish. I highly recommend using Mae Pranom brand because it gives you that authentic, perfectly balanced Thai flavor with the right amount of chili paste oil. If you cannot find it, Maesri or Pantainorasingh are fantastic alternative brands.
Pro Tip #3: Why I Use Unsalted Butter
Instead of using regular cooking oil, I use unsalted butter to fry the tom yum paste. The butter adds a rich, comforting depth that mellows out the sharp, fiery heat and builds a much smoother flavor base.
Pro Tip #4: Heavy Cream For A Stable Sauce
Thick heavy cream is essential for getting that rich, velvety consistency. It creates a stable emulsion with the acidic ingredients that will not easily split or curdle under heat, keeping your sauce perfectly smooth.
Pro Tip #5: Choosing Your Fish Sauce
A splash adds the perfect salty umami to round out the cream sauce. Go for premium brands like Red Boat or Megachef for a clean, deep flavor that table salt cannot replicate. Squid Brand is another solid, reliable choice that works beautifully here.
Pro Tip #6: The Power Of A Little Sugar
While adding sugar is optional, I highly recommend it. It acts as a bridge that balances the sharp, fiery tom yum paste and the tart lime juice, instantly tying all the intense flavors together.
Easy Substitutions And Swaps
- The Best Pasta Alternatives: If you cannot find squid ink pasta, use standard linguine, fettuccine, or spaghetti. These long cuts hold the rich sauce perfectly. Avoid thin varieties like angel hair pasta, which soften too fast and turn mushy under a hot, heavy sauce.
- Dairy-Free Coconut Option: Replace the heavy cream with an equal amount of full-fat canned coconut cream. This matches the Thai flavors beautifully. Use the thick cream from the top of the can instead of carton coconut milk to keep the sauce from getting watery.
- Stock Options: This recipe calls for my homemade Shrimp Stock to build that deep flavor base. If you prefer, you can also swap it out for my easy homemade Seafood Stock. Either of my homemade options will give you the perfect rich foundation.
- Adding More Seafood: You can easily bulk up the dish by tossing in other varieties of seafood alongside the prawns and squid. Cleaned green mussels, whole clams, or plump sea scallops make fantastic additions. Just throw them into the pan at the same time as the prawns so everything cooks through perfectly together.
- Replacing The Fresh Aromatics: If you cannot track down fresh kaffir lime leaves, use the fresh zest of a regular lime as a backup. It lacks that deep herbal note, but it still adds a great burst of bright citrus oils right before serving.
How To Make Seafood Squid Ink Pasta
Bring a large pot of water to a rolling boil, drop in your squid ink pasta, and cook according to the packet instructions until it reaches a perfect al dente texture. Drain the water completely and set the pasta aside.
Melt the butter in a heavy saucepan over medium heat, toss in your chopped garlic and the bottled tom yum paste, and stir-fry constantly for about a minute until the mixture smells highly fragrant.
Pro Tip: You will know your tom yum paste is perfectly fried when the chili oil begins to separate from the paste, turning the butter a beautiful, glossy red.
Drop your prepared prawns and squid rings into that fragrant garlic butter base. Toss everything together for about a minute until every piece of seafood is evenly coated in the rich, spicy paste. Pour your Shrimp Stock or Seafood Stock and heavy cream straight into the pan, stirring thoroughly to combine the liquids into a smooth, light-orange sauce.
Pro Tip: Scrape up any caramelized paste stuck to the bottom of the pan while frying. You will know these rich bits have dissolved when the pan bottom scrapes clean, releasing all that deep savory flavor into the cream.
Add the fish sauce, freshly squeezed lime juice, sugar, and the fine strips of kaffir lime leaves, giving the sauce a quick stir to marry all the flavors together. Bring the liquid up to a boil and let it bubble softly for about two to three minutes, just until your prawns curl into a bright pink shape and the squid rings turn opaque and cook through.
Pro Tip: Avoid a violent boil so the dairy does not split. Pull the pan off the heat the exact moment the prawns form a loose C-shape and the squid rings turn completely opaque so they stay tender.
Portion the boiled black strands into individual bowls, ladle the velvety tom yum sauce with the seafood over the top, and enjoy straight away.
Frequently Asked Questions
Yes, just thaw them completely and pat them dry with paper towels before cooking. Excess water from frozen seafood will water down your rich garlic butter base.
Yes. A good quality store-bought seafood or shrimp stock works well. Just look for low-sodium options so you can control the saltiness of the fish sauce later.
Heavy cream is highly recommended because its high fat content tolerates the acidic lime juice without curdling. Light cream or milk will likely split.
It is best enjoyed fresh. Seafood overcooks easily when reheated, and the cream sauce can separate. If you must meal prep, store the cooked pasta and sauce separately, then combine and warm gently over low heat.
Store in an airtight container for up to two days. Reheat very gently on the stove over low heat, adding a splash of water or stock to loosen the sauce.
This recipe is 532 calories per serving.
What To Serve With This Recipe
For an easy and wholesome weeknight dinner, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Seafood Recipes You Might Like
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Cook the squid ink pasta according to the package instructions until al dente. Drain and set aside.
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Melt the butter in a saucepan over medium heat. Add the garlic and tom yum paste, then stir-fry until fragrant.
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Add the shrimp and squid, then stir to combine. Pour in the shrimp stock and heavy cream, stirring well to combine.
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Add the fish sauce, lime juice, sugar (if using), and kaffir lime leaves. Bring to a gentle boil and cook for 2-3 minutes, or until the shrimp are pink and the squid is just cooked through.
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Divide the squid ink pasta among serving bowls. Ladle the creamy tom yum seafood sauce over the pasta and serve immediately.
Serving: 3people, Calories: 532kcal, Carbohydrates: 45g, Protein: 19g, Fat: 31g, Saturated Fat: 19g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.3g, Cholesterol: 206mg, Sodium: 889mg, Potassium: 263mg, Fiber: 2g, Sugar: 8g, Vitamin A: 1939IU, Vitamin C: 5mg, Calcium: 97mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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