Bring a large pot of salted water to a boil, then cook squid ink pasta according to package instructions for 7-10 minutes. Drain and reserve about 1/2 cup pasta water.

Heat 3 tbsp of olive oil in a skillet over medium heat, add 4 minced garlic cloves and sauté for 1-2 minutes. Add 1 lb of shrimp, cooking 2-3 minutes per side until pink.

Pour in 3/4 cup of dry white wine and 1 tbsp of lemon juice, scraping the pan to deglaze. Simmer for 3-4 minutes.

Add the reserved squid ink pasta to the skillet and toss to coat. Stir in reserved pasta water if pasta is dry.

Season with salt and pepper, garnish with fresh parsley and grated Parmesan, then serve.