Begin by bringing a large pot of salted water to a vigorous boil. Add the squid ink pasta and cook for 8–10 minutes until al dente. Reserve 1/2 cup of cooking water, then drain the pasta.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant. Add shrimp and optional red pepper flakes, cooking for 2–3 minutes per side until pink and opaque.

Pour in dry white wine and lemon juice, scraping up any bits from the skillet. Simmer for 3–4 minutes until reduced to create a rich sauce.

Add the drained pasta to the skillet, tossing to coat. If the sauce is too thick, gradually add reserved pasta water until the desired consistency is achieved.

Season with salt and pepper to taste. Serve immediately, garnished with parsley and Parmesan cheese.