Seafood Squid Ink Pasta
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Black squid ink pasta with shrimp and calamari in a rich tom yum cream sauce. Bold, creamy, and fusion-style with Thai flavors. A restaurant-quality seafood pasta ready in less than 30 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 150 g squid ink pasta (cooked until al dente according to the packaging)
- 2 tablespoons unsalted butter
- 2 cloves garlic (chopped)
- 1 tablespoon bottled tom yum paste
- 6 prawns (peeled and deveined, tail on)
- 120 g squid (cut into rings)
- ¾ cup Shrimp Stock (or seafood stock)
- ¾ cup heavy cream
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 tablespoon sugar (or to taste, optional)
- 2 pieces kaffir lime leaves (cut into strips)
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 1066mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 306mg
- Calcium
- 103mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1066MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.