Ink Pasta with Shrimps, Tomatoes and Garlic

  • 25 mins total
  • 10 mins prep
  • 15 mins cook
  • serves 4 people

IntroductionSkip To The Recipe

We do love to travel and eat. Somehow we manage to always found the hidden gems that delight our palate.

This dish  of Ink Pasta with Shrimps, Tomatoes and Garlic is just one of those gems.  We were in Krakow, Poland, and on a side street of the old town, down this alley stood this gorgeous patio restaurant. Relaxing, just what we needed it. And if you are a garlic lover, you will be in heaven with this dish.

I selected pasta, which is not me when eating out. Something called me to it and I am glad I went. Of course the chef would not part himself with the recipe so I have been having so much fun replicating it and I believe I finally have it as to transport me to Krakow with each bites.


Giangi's Kitchen Signature


Nutrition Facts
Ink Pasta with Shrimps, Tomatoes and Garlic
Amount Per Serving
Calories 637 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 11g69%
Cholesterol 188mg63%
Sodium 489mg21%
Potassium 202mg6%
Carbohydrates 85g28%
Fiber 3g13%
Sugar 5g6%
Protein 26g52%
Vitamin A 800IU16%
Vitamin C 16.2mg20%
Calcium 102mg10%
Iron 5.4mg30%
* Percent Daily Values are based on a 2000 calorie diet.
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Ink Pasta with Shrimps, Tomatoes and Garlic

  • 25 mins total
  • 10 mins prep
  • 15 mins cook
  • serves 4 people


Original recipe yields 4 servings

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  • 1 pound Ink Pasta
  • 1/2 pound deveined shrimps
  • 8 ounces cherry tomatoes, cut in half
  • 4 garlic cloves thinly sliced
  • 6 tablespoons unsalted butter
  • 12/2 cup white wine
  • parsley finely chopped


  1. Cook pasta in large salted pot of boiling water according to pasta package directions.

  2. In a large skillet over medium high heat melt 4 tablespoons of butter

  3. Add the garlic and shrimps. Cook shrimp until pink on the outside and still springy to the touch.

  4. Remove the shrimps from the skillet and place them in a shallow dish. Cover with aluminum foil.

  5. Add the wine and the cherry tomatoes to the skillet. Cook on high heat until the tomatoes are warm. 2-3 minutes.

  6. Drain the pasta and reserve ½ cup of the cooking water.

  7. Add the pasta to the skillet. Add the shrimps, 2 tablespoons butter and parsley. Mix well and add some of the cooking water to keep moist.

  8. Serve hot.






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Comments (10) Post a Reply

  1. Jillian says:

    Elegant and easy – my favorite kind of recipe!

    1. Giangi Townsend says:

      Thank you Jillian

  2. Marie says:

    I love the dark colour of ink pasta! What a delicious quick and easy dish!

    1. Giangi Townsend says:

      Thank you Marie, I do love the easiness of it

  3. Adrianne says:

    This is a very unique and interesting dish! Thanks for putting something original out there. I am sure the flavours taste great.

    1. Giangi Townsend says:

      Thank you so much for your kind words and for reading my post.

  4. Tania | Fit Foodie Nutter says:

    I’ve been wanting to try ink pasta for as long as I can remember but now that I’ve seen your beautiful recipe, I certainly will! Thank you so much for sharing.

    1. Giangi Townsend says:

      My pleasure Tania. Love to have your input when you try it.

  5. Dannii says:

    My husband is a big fan of squid ink pasta, so I will have to try making this for him.

    1. Giangi Townsend says:

      I do hope you will try it, I am sure you will enjoy it

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