Step 1: Bring a large pot of salted water to a rolling boil. Add the squid ink pasta and cook according to package directions until al dente.
Step 2: While the pasta cooks, pat the peeled and deveined shrimp dry with paper towels. Season lightly with salt and pepper.
Step 3: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
Step 4: Add the shrimp to the skillet and cook for 1-2 minutes per side, or until they turn pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove the cooked shrimp from the skillet and set aside.
Step 5: Deglaze the skillet with white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes until slightly reduced.
Step 6: Drain the cooked pasta, reserving about 1/2 cup of the pasta water. Add the drained pasta, cooked shrimp, lemon juice, and butter to the skillet with the sauce. Toss well to combine.
Step 7: If the sauce seems too dry, add a splash of reserved pasta water until it reaches your desired consistency. Taste and adjust seasoning with salt and pepper as needed.
Step 8: Garnish generously with fresh chopped parsley before serving hot.