If you’re craving a fresh, light seafood dinner that’s easy to make and bursting with flavor, this Pasta with Sautéed Calamari is a must-try. This pasta is one of my husband’s and our boys’ all-time favorites—and once you taste it, you’ll see why. It’s simple, satisfying, and comes together in under 30 minutes.
While squid (or calamari) might not be everyone’s first pick when it comes to seafood, this recipe just might change your mind.
I’ll admit, I can be a bit selective when it comes to seafood—but when calamari is cooked just right, with a splash of lemon and tossed with warm linguine or spaghetti, it’s irresistible.
🐙 Why This Calamari Pasta Works
- Quick-cooking: Calamari takes just minutes to cook properly.
- Flavor-forward: Lemon juice, garlic, and fresh herbs bring brightness.
- Simple prep: Minimal ingredients, maximum flavor.
- Family-approved: Even picky eaters tend to go back for seconds.
✅ How to Cook Calamari in a Skillet
- Getting calamari just right comes down to timing. Here’s how to make it tender and flavorful every time:
- Use high heat: Sauté over medium-high to high heat for only 2 to 3 minutes. The moment it turns opaque and lightly golden, it’s ready.
- Dry before cooking: Pat dry with paper towels to avoid steaming instead of searing.
- Add aromatics at the end: Garlic, lemon juice, chili flakes, or chopped herbs should be added last to avoid overcooking the squid and dulling their flavor.
🍽 Sautéed vs. Fried Calamari: What’s the Difference?
- While fried calamari is a beloved appetizer, sautéed calamari is lighter, healthier, and better suited for pairing with pasta or rice.
- Sautéing preserves the delicate flavor of the squid and allows the other ingredients—like fresh herbs, lemon, and olive oil—to shine through.
- It’s a Mediterranean-inspired option that’s wholesome, elegant, and easy enough for a weeknight dinner.
🍋 A Few Tips Before You Start:
- Choose fresh or well-cleaned frozen calamari for the best texture and taste.
- Don’t walk away while it’s cooking—just a few seconds too long can make it rubbery.
- Want a little kick? Add a pinch of red pepper flakes when sautéing the garlic.
This dish is everything a seafood pasta should be—light, zesty, and full of coastal charm. And the best part? It doesn’t take much to make it taste like something you’d order at a seaside restaurant.
📸 If you make this Pasta with Sautéed Calamari, I’d love to see how it turns out! Tag me on Instagram @sandraseasycooking and use the hashtag #sandraseasycooking so I can share your beautiful plates with our food-loving community.
Craving more? Check out my Seafood Recipes and Pasta Collection for more crowd-pleasing meals that are easy to make and packed with flavor.
Pasta with Sautéed Calamari
Easy and flavorful Pasta with Sautéed Calamari made in minutes! A light seafood pasta dish with lemon, garlic, and tender squid—perfect for weeknights.
Ingredients
- 1 tablespoon extra-virgin olive oil (15 ml)
- 2 teaspoons garlic, finely chopped (6 g)
- 1 lb squid, cleaned and sliced into rings (450 g), tentacles left whole
- ½ teaspoon dried parsley (0.5 g)
- Salt and freshly ground black pepper, to taste
- Zest of 1 lemon
- ½ tablespoon olive oil (7 ml)
- 1 lb pasta, such as spaghetti or linguine (450 g)
- ½ tablespoon unsalted butter (7 g)
- Juice of 1 lemon (about 3 tablespoons / 45 ml)
- Fresh parsley, chopped for garnish (about 2 tablespoons / 8 g)
Instructions
- Boil water in a large pot and add 1 tablespoon of salt. Drop in your pasta—any variety will work. Cook until al dente, then drain, reserving about ⅓ cup of pasta water.
- In a large frying pan, heat the olive oil over high heat until it’s almost smoking. Reduce the heat to medium-low and add the minced garlic, letting it infuse the oil. Sauté for about 10–15 seconds, just until fragrant—be careful not to burn it.
- Carefully add the cleaned, sliced squid to the pan. Season with a couple of pinches of salt and black pepper, then add lemon zest and dried parsley. Cook, tossing frequently, for about 2 to 4 minutes, just until the squid turns opaque and tender. Do not overcook, or it may become rubbery. Taste and adjust seasoning if needed.
- In a separate sauté pan (or clean out the same one), heat a little olive oil, then add the cooked pasta, stirring to coat.
- Pour in the reserved pasta water, then add the sautéed squid. Stir well to combine, then add the butter, and finally, lemon juice. Let everything simmer together for 1–2 minutes, allowing the flavors to meld.
- Serve immediately, garnished with fresh chopped parsley and an optional drizzle of extra-virgin olive oil.
Notes
- Don’t walk away while cooking squid—it only takes a few minutes to go from tender to tough.
- For extra richness, add a drizzle of good quality olive oil just before serving.
- Serve with crusty bread and a glass of white wine for a light and satisfying meal.
- This recipe can be doubled or tripled for family servings. One standard pack of linguine is typically 454g (1 lb), which serves about 4–5 people, but if you have family who loves pasta like mine, then I would use two packs of pasta.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving:Calories: 402Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 268mgSodium: 127mgCarbohydrates: 51gFiber: 3gSugar: 2gProtein: 26g
This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.
Simple, Delicious — Brilliant! Thank you, Ms Sandra!
Simple, yet elegant recipe. Subtle flavors that really come together to make this dish special. The entire family loved it and are thankful I doubled it so we have leftovers.
I am so happy to hear! Thanks for letting me know.