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Squid Ink Pasta with Prawns and Tomatoes

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 as a main
Author Samantha @MyKitchenLove


  • 1 lbs package of squid ink pasta
  • 1 pint of cherry tomatoes
  • 2 garlic cloves minced
  • 1/2 cup dry white wine
  • 1 lbs jumbo prawns about 16 pieces
  • 1 tbsp lemon perserve
  • 1/2 cup lightly packed chopped flat-leaf parsley


  1. Make pasta as per package instructions, saving 1/2 cup of pasta water before draining the pasta.
  2. Meanwhile, heat olive oil in a large pan over medium-hight heat. Add cherry tomatoes and cook, stirring occasionally for 5 minutes. Add garlic and stir constantly for 2 minutes until garlic softens, but doesn't turn brown. Add wine and cook for 2-3 minutes until the majority of liquid disappears.
  3. At this point, squish tomatoes with the back of a spoon until they burst and release some of their liquid. Add prawns and cook for 1-2 minutes on each side (until they turn from pink to white).
  4. Add lemon perserve, parsley, pasta, and pasta water. Toss until pasta is coated with sauce.