Black Pasta in Shrimp Garlic Cream Sauce

Black Pasta in Shrimp Garlic Cream Sauce

Serves 2

This is a unique black pasta “ First Course “ for a dinner party. I think this black squid ink pasta course is so special because of the unique colors. I like to make different things for my guests, not many have ever tasted black squid ink pasta. It is sometimes hard to find, super markets usually do not carry it, I found it at a gourmet deli in Bangkok.


  • 4 ounces Black Squid Ink Pasta
  • 2 teaspoons butter
  • 2 cloves garlic, minced
  • 1 tablespoon shallots, minced
  • 1/4 cup dry white wine
  • 1/4 cup chicken broth
  • 1/2 cup heavy cream
  • Nutmeg, freshly grated to taste
  • 1 teaspoon fresh lemon juice
  • Salt and pepper, to taste
  • 6 frozen cooked Shrimp thawed, tails intact (61 – 70 count)
  • 2 tablespoons Parmesan Cheese, finely grated
  • 4 chive stems for garnish


  • Prepare squid ink pasta according to package directions.
  • In a skillet over medium high heat melt butter, sauté garlic and shallots for 2 minutes; add white wine; simmer until reduced by one half.
  • Add broth and cream, lower the temperature and simmer until thickened.
  • Remove from heat; add nutmeg, lemon juice, salt and pepper.
  • Spoon sauce onto serving plates.
  • Twirl the squid ink strands around a long-tined fork, slide off onto the sauce plates.
  • Add shrimp, cheese, chives and serve.

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