High Protein Squid Ink Pasta

Dive into a world of bold flavors and gourmet appeal with this High Protein Squid Ink Pasta recipe. Featuring silky black squid ink pasta, this dish is packed with tender shrimp, succulent scallops, and a medley of vibrant cherry tomatoes and leafy spinach for a nutritious boost. A velvety white wine and cream sauce gently coats each strand, while Parmesan cheese, garlic, and a hint of lemon zest add layers of richness and freshness. Perfect for seafood lovers and those seeking a protein-rich, restaurant-quality meal at home, this impressive yet easy-to-make pasta is ready in just 35 minutes. Garnished with a sprinkle of parsley, it's the ultimate indulgence for special dinners or weeknight treats.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 400 g Squid ink pasta
• 2 tbsp Olive oil
• 3 cloves Garlic
• 250 g Large shrimp, peeled and deveined
• 200 g Scallops
• 150 g Cherry tomatoes, halved
• 100 g Baby spinach
• 100 ml White wine
• 120 ml Heavy cream
• 50 g Parmesan cheese, grated
• 2 tbsp Fresh parsley, chopped
• 1 tsp Salt
• 0.5 tsp Black pepper
• 1 tsp Lemon zest

Directions

Step 1

Bring a large pot of salted water to a boil. Add the squid ink pasta and cook according to the package instructions until al dente. Drain, reserving 1/2 cup of pasta water, and set aside.

Step 2

Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant.

Step 3

Add the shrimp and scallops to the skillet. Cook for 2–3 minutes per side until they are opaque and cooked through. Remove from the skillet and set aside.

Step 4

Add the cherry tomatoes to the skillet and cook for 3–4 minutes until they soften and release some of their juices.

Step 5

Deglaze the skillet with white wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 2–3 minutes to reduce slightly.

Step 6

Reduce the heat to low and stir in the heavy cream. Cook for 2–3 minutes until the sauce thickens slightly.

Step 7

Add the cooked pasta to the skillet, tossing gently to coat it in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.

Step 8

Return the shrimp and scallops to the skillet. Add the baby spinach and cook for 1–2 minutes until wilted.

Step 9

Stir in the grated Parmesan cheese, salt, black pepper, and lemon zest. Taste and adjust seasoning as needed.

Step 10

Garnish with fresh parsley and serve immediately. Optionally, sprinkle extra Parmesan cheese on top. Enjoy your high-protein squid ink pasta!

Nutrition Facts

Serving size	1424 grams (1424.0g)

Amount per serving	% Daily Value*
Calories	1949

Total Fat 89.40g	115%
Saturated Fat 39.80g	199%
Polyunsaturated Fat 3.00g
Cholesterol 823mg	274%
Sodium 4324mg	188%
Total Carbohydrate 124.90g	45%
Dietary Fiber 9.40g	34%
Total Sugars 7.10g
Protein 135.20g	270%

Vitamin D 0IU	0%
Calcium 941mg	72%
Iron 14mg	77%
Potassium 1732mg	37%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.6%

Protein: 29.3%

Carbs: 27.1%