Picture of squid ink pasta with prawns and herbs.

Squid Ink Fettuccine

Seafood and cream pasta recipe to add to your pasta menu.


  • 250g Shallots, diced
  • 1 bulb Garlic, roasted & crushed
  • 250g Western Star Salted Butter, clarified
  • 1kg Prawn tails (21/25 raw), halved
  • 2 Lemons, zested & juiced
  • 1L Fish stock
  • 1kg Squid ink pasta, cooked al dente
  • 1L Anchor Extra Yield Culinary Cream
  • Salt & Pepper 
  • ¼ bunch Chervil
  • ¼ bunch Flat leaf parsley
  • ¼ Dill


  • Lightly sauté shallots and garlic with Western Star Salted Butter in a frying pan.  
  • Increase heat, add prawns and lemon zest, quickly sauté prawns until 3/4 cooked. 
  • Add fish stock to pan and deglaze, reduce stock by half.  Add cooked pasta and Anchor Extra Yield Culinary Cream, bring to the boil then remove from heat. 
  • Check seasoning, add Salt, Pepper and Lemon Juice to taste. 
  •  Serve pasta and garnish with chopped herbs.
  • Makes 10 portions.