Bring a large pot of salted water to a rolling boil and add the squid ink pasta. Cook according to package instructions, usually around 8-10 minutes, or until al dente. Reserve about ½ cup of pasta water, then drain and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 4 minced garlic cloves and sauté until fragrant, about 1-2 minutes. Incorporate the peeled and deveined shrimp along with ¼ teaspoon of red pepper flakes, cooking for 2-3 minutes on each side until the shrimp are pink and opaque.

Pour in ½ cup dry white wine and ¼ cup fresh lemon juice. Increase heat slightly to bring to a gentle simmer. Allow it to simmer for 3-4 minutes, reducing the sauce slightly and scraping any flavorful bits stuck to the skillet.

Add the drained squid ink pasta directly into the skillet with the shrimp and sauce. Toss gently to coat. Add reserved pasta water gradually until desired sauce consistency is reached.

Taste and adjust seasoning with salt and pepper. Remove from heat and sprinkle freshly chopped parsley over the dish. Optionally finish with grated Parmesan cheese.

Plate the Vampire Pasta and serve immediately, enjoying this hauntingly delicious dish.