In a large pot, bring salted water to a rolling boil. Add the squid ink pasta and cook according to package instructions, usually around 8-10 minutes for al dente. Once cooked, drain the pasta, reserving about 1/2 cup of the starchy cooking water; set both aside to keep them warm while you prepare the sauce.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil shimmers, add the minced garlic and sauté for 1-2 minutes until fragrant but not browned. Gently add the large shrimp and red pepper flakes, cooking until the shrimp turn pink and opaque, about 2-3 minutes per side.

Pour in 1/2 cup of dry white wine and add the 1/4 cup of fresh lemon juice to the skillet. As the mixture begins to bubble, use a wooden spoon to scrape up any flavorful bits stuck to the bottom. Let it simmer for about 3-4 minutes.

Reduce the heat to low and add the cooked squid ink pasta directly into the skillet with the shrimp and sauce. Toss gently to coat the pasta in the garlicky sauce. If the sauce looks too thick, gradually add reserved pasta water.

Taste your Vampire Pasta and season it with salt and pepper to your liking. Once seasoned, remove the skillet from heat and transfer the pasta to serving plates. Garnish each plate with freshly chopped parsley and, if desired, a sprinkle of grated Parmesan cheese.