Have you ever wanted to impress your guests with a delicious and fancy dish without spending too much time in the kitchen? If so, then this Prawn Squid Ink Pasta with Cherry Tomato is the perfect dish for you. This dish is quick to make and has a rich flavor that will tantalize your taste buds. With this recipe, you can create an impressive meal in less than 30 minutes. The rich flavors of prawns and cherry tomato make this recipe perfect for the entire family, even my husband who doesn’t like cherry tomato finish them all. I’m totally obsessed with this dish.

Also, try Bolognese Pasta is also guaranteed crowd pleasers! Or you may like my other Pasta & Noodles recipes.

WHAT IS SQUID INK PASTA?

Squid ink pasta is a type of pasta made with squid ink, which gives it its distinctive black color. It has a unique flavor that is slightly salty and briny, similar to the taste of the sea. The texture is also different from regular pasta, as it has a slightly chewy and firm bite. Squid ink pasta can be served with various sauces and toppings, making it an interesting and flavorful dish.

INGREDIENTS AND SUBSTITUTES

For ingredient quantities please refer to the recipes card (Click here!)!

  • Prawn/shrimp – Choose the size of your choice. I used large shrimp for this recipe, peel and devein while it’s semi-frozen is the easiest way!
  • Squid ring – You can substitute the squid ring with the same amount of prawn.
  • Cherry tomato – I recommend using the red cherry tomato.
  • Whipping cream – I always love the sauce to be rich and extra creamy. So I used whipping cream, you may use cooking cream if you prefer.
  • Milk – You may use fresh milk or even condensed milk.

RECIPES TIPS

  • Portion. This recipe serves 3-4 persons. If you would like to scale up feel free to double up all the ingredients in this recipe. However, if you would like to scale down, you may reduce the pasta amount, but the sauce I will suggest following the same amount of this recipe.
  • Parallel cooking. If you are in a rush, you can cook the pasta on the stove while the Thermomix® is cooking the sauce.

MADE AHEAD INSTRUCTIONS

This dish contains milk and cream, I do not recommend to make ahead and freeze them.

STORAGE & REHEATING

However, if you have leftovers, they can be stored in an airtight container and kept in the refrigerator for 1 day. To reheat, warm it in the microwave for 1-2 minutes.

  • Fridge: Store in the fridge in a sealed container for up to 3 days.
  • Reheat: Reheat the pasta in a skillet over low-medium heat, and add a splash of water to loosen the sauce. Do the same if using the microwave.
  • Freezer: I don’t recommend freezing this creamy shrimp pasta.

RECIPES FAQS

Can I adjust the portion size of the recipes?

This recipe serves 3-4 persons. If you would like to scale up feel free to double up all the ingredients in this recipe. However, if you would like to scale down, you may reduce the pasta amount, but the sauce I will suggest following the same amount of this recipe.

You can adjust the recipe by clicking the serving size in the recipe in the recipe card to your liking!
If you can find the exact portion that you like, you can, also, adjust this in manual mode. Make sure that the cooking times and temperatures have been adjusted for different quantities of ingredients. Even preparation time (such as for cutting) may be different than in the original recipe. Please do not pass the max line indicated inside the mixing bowl. The capacity of the mixing bowl is 2.2 liters.

This recipe is compatible with which model of Thermomix®?

This recipes suitable for TM5 / TM6

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RECIPES VIDEO

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RECIPES CARD

Prawn Squid Ink Pasta

This Prawn Squid Ink Pasta with Cherry Tomato looks fancy, but it only takes less than 30 minutes to make. The rich flavors of prawns and cherry tomato make this recipe perfect for the entire family, even my husband who doesn’t like cherry tomato finish them all. I’m totally obsessed with this dish.

Yields1 Serving

 500 g prawns
 1 pinch salt
 1 tsp sugar
 100 g milk
 200 g whipping cream
 5 garlic cloves
 20 g olive oil
 200 g cherry tomato, halved
 1 tsp salt
 1 pinch black pepper
 100 g squid rings
 5 g parley, chopped
Pasta
 1500 g water
 200 g dry squid ink pasta
 1 tsp salt
 1 tsp sugar

1

Peel and devein the shrimp (reserve the head and shells). Marinate the shrimp with 1 pinch of salt and 1 tsp of sugar. Set aside.

2

Put the prawn shells and heads, flour, milk, and cream into the Thermomix® mixing bowl and cook 6 min | 90°C | speed 3, strain the sauce out using simmering basket and set aside. Discard the prawn heads and shells.

3

Place garlic and olive oil in mixing bowl, chop 5 sec | speed 5, then sauté 5 min | 120°C | speed 1.

4

Add cherry tomatoes, 1 tsp salt and black pepper and cook 2 min | 100°C | speed 1.

5

Add the reserved sauce and the marinated prawn and squids, cook 3 min 30 sec | 100°C | speed spoon, transfer to a bowl and set aside.

Pasta
6

Place water, salt and sugar in mixing bowl and boil 10 min | Varoma | speed 1.

7

Add dry spaghetti squid sauce through hole in mixing bowl lid and cook time indicated on package | 100°C | ⤺ speed 1 or until noodles are cooked to al dente. Drain pasta in a Varoma dish and place in a bowl, drizzle with sauce, top with chopped parsley, toss well and serve.

Ingredients

 500 g prawns
 1 pinch salt
 1 tsp sugar
 100 g milk
 200 g whipping cream
 5 garlic cloves
 20 g olive oil
 200 g cherry tomato, halved
 1 tsp salt
 1 pinch black pepper
 100 g squid rings
 5 g parley, chopped
Pasta
 1500 g water
 200 g dry squid ink pasta
 1 tsp salt
 1 tsp sugar

Directions

1

Peel and devein the shrimp (reserve the head and shells). Marinate the shrimp with 1 pinch of salt and 1 tsp of sugar. Set aside.

2

Put the prawn shells and heads, flour, milk, and cream into the Thermomix® mixing bowl and cook 6 min | 90°C | speed 3, strain the sauce out using simmering basket and set aside. Discard the prawn heads and shells.

3

Place garlic and olive oil in mixing bowl, chop 5 sec | speed 5, then sauté 5 min | 120°C | speed 1.

4

Add cherry tomatoes, 1 tsp salt and black pepper and cook 2 min | 100°C | speed 1.

5

Add the reserved sauce and the marinated prawn and squids, cook 3 min 30 sec | 100°C | speed spoon, transfer to a bowl and set aside.

Pasta
6

Place water, salt and sugar in mixing bowl and boil 10 min | Varoma | speed 1.

7

Add dry spaghetti squid sauce through hole in mixing bowl lid and cook time indicated on package | 100°C | ⤺ speed 1 or until noodles are cooked to al dente. Drain pasta in a Varoma dish and place in a bowl, drizzle with sauce, top with chopped parsley, toss well and serve.

Prawn Squid Ink Pasta
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