Black pasta feels like a little bit of drama on the plate: glossy, slinky strands that contrast beautifully with bright green leaves and pale, garlicky shrimp. This Spaghetti Nero with Garlic Shrimp recipe is exactly that kind of dinner — impressive enough for company, quick enough for a weeknight, and packed with bold flavor. We’re using 8 ounces of squid ink pasta for that distinctive color and briny whisper, plus juicy shrimp tossed in a buttery, garlicky sauce with just a hint of heat.

Why you’ll love this recipe

Fast: From pan to plate in about 20 minutes once the pasta water’s boiling.
Showstopping: The dramatic black noodles make a simple meal feel special.
Balanced: Bright peppery greens and a squeeze of parmesan (optional) cut through the richness.

Ingredients

Use this list as your shopping and prep checklist. The quantities below are the exact amounts used in the recipe.

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

Equipment

Large pot for boiling pasta
Large skillet or sauté pan
Colander
Tongs or pasta fork
Measuring spoons and cup
Sharp knife and cutting board

Prep

Before you start cooking, do these quick tasks so everything moves smoothly:

Peel and finely mince the 4 cloves of garlic.
If frozen, thaw the 9 oz peeled and de-veined shrimp and pat them dry with paper towels.
Cut the ⅓ cup of butter into cubes and keep them cold on a small plate.
Measure out the ½ teaspoon dried oregano and ¼ teaspoon chilli flakes if you plan to use them.
Rinse and spin or pat dry the 1 cup of arugula or baby spinach.
Bring a large pot of salted water to a rolling boil for the 8 oz squid ink pasta.

Step-by-step Instructions

The directions below have been rewritten into clear steps while keeping the same order and using the exact ingredient amounts listed above.

Cook the pasta: When your pot of water is boiling, add the 8 oz squid ink pasta and cook according to the package directions until al dente. Reserve about 1 cup of pasta cooking water, then drain the pasta in a colander and set it aside.
Warm the pan and oil: While the pasta cooks, heat a large skillet over medium heat. Add 1 tablespoon olive oil to the skillet and let it warm until it shimmers lightly.
Sauté the garlic: Add the 4 cloves of minced garlic to the warm oil and sauté, stirring frequently, until the garlic becomes fragrant and just starts to turn golden, about 30–60 seconds. Watch carefully to avoid burning.
Cook the shrimp: Add the 9 oz peeled and de-veined shrimp to the skillet in a single layer. Cook for about 1–2 minutes on the first side without moving them. Flip the shrimp and cook another 1–2 minutes, until they are opaque and firm. If your shrimp are larger or thicker, increase cooking time slightly, but do not overcook.
Add butter and seasonings: Reduce the heat to low. Scatter the ⅓ cup butter, cut into cubes, over the cooked shrimp and melted oil. Stir gently until the butter melts into the pan and forms a silky sauce. Sprinkle in ½ teaspoon dried oregano and ¼ teaspoon chilli flakes if you’d like a mild kick. Stir to combine so the seasonings are evenly distributed.
Toss in greens: Add the 1 cup arugula/baby spinach to the skillet and fold it into the sauce and shrimp. The residual heat will wilt the greens quickly—this takes just 30–60 seconds. If the sauce looks too thick, add a splash of the reserved pasta water to loosen it.
Combine pasta and sauce: Add the drained 8 oz squid ink pasta directly to the skillet with the shrimp and greens. Toss gently with tongs or a pasta fork to coat the noodles fully in the buttery garlic sauce. If needed, add more reserved pasta water, a tablespoon at a time, until the sauce clings to the pasta in a glossy finish.
Finish and serve: Taste and adjust seasoning if necessary. Serve the Spaghetti Nero with Garlic Shrimp immediately, topping each plate with freshly grated parmesan if desired.

Troubleshooting & Tips

If the garlic browns too quickly, lower the heat. Burnt garlic tastes bitter, so move fast and keep the flame moderate.
Reserved pasta water is a secret weapon: its starch helps the sauce cling to the noodles and creates a silky texture. Start with a few tablespoons and add more only if necessary.
Don’t overcook the shrimp. They cook fast and become rubbery if left too long. Remove them from the heat as soon as they turn opaque and curl slightly.
Choose baby spinach for a milder, softer finish; arugula adds peppery brightness that pairs beautifully with the rich butter and squid ink.
Parmesan is optional. If you use it, grate it fresh for the best flavor and texture.

Serving ideas

This Spaghetti Nero with Garlic Shrimp stands on its own, but you can build a full meal around it in a few simple ways:

Start with a crisp green salad dressed simply with lemon juice and extra-virgin olive oil to cut through the richness.
Offer a loaf of crusty bread to mop up any remaining buttery sauce.
Pair with a chilled glass of white wine or a sparkling citrus soda for a refreshing contrast.

Make-ahead and storage

Because seafood is delicate, this dish is best enjoyed fresh. If you have leftovers:

Store tightly covered in the refrigerator for up to 24 hours.
Reheat gently in a skillet over low heat with a splash of water or olive oil to loosen the sauce. Avoid high heat to prevent the shrimp from becoming tough.

Flavor variations

Swap the dried oregano for 1 tablespoon of chopped fresh parsley for a bright, herbal finish.
Stir in a teaspoon of lemon zest at the end for a fresh citrus lift that complements the squid ink’s briny notes.
For a richer sauce, fold in an extra tablespoon of butter just before serving.

Why the squid ink pasta works

Squid ink pasta lends a subtle oceanic, umami background that elevates the shrimp without overpowering it. Visually, the deep color makes the pink shrimp and green leaves pop, and texturally, the pasta behaves just like any quality durum wheat noodle: it holds sauces beautifully and gives you that satisfying bite.

Final thoughts

This Spaghetti Nero with Garlic Shrimp is a lovely balance of dramatic presentation and approachable flavors. It’s fast enough for a weeknight but elegant enough to serve when you want to impress. The simple combination of garlic, butter, oregano, and a touch of chilli flakes allows the shrimp and squid ink pasta to shine. Keep the technique gentle, use the reserved pasta water wisely, and you’ll have glossy noodles and tender shrimp every time.

Ready to make it tonight? Gather the 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, and parmesan (optional), then follow the step-by-step instructions for a fuss-free, flavorful dinner.