Fill a large pot with water, add a generous pinch of salt, and bring to a boil over high heat. Add the squid ink pasta and cook according to package instructions until al dente, about 8-10 minutes.

While the pasta cooks, heat two tablespoons of extra virgin olive oil in a skillet over medium-high heat. Add minced garlic and sauté for 1-2 minutes until fragrant and lightly golden.

Add a tablespoon of tomato paste to the skillet, cooking for about 30 seconds to a minute until it darkens slightly, enhancing its flavor.

Add halved cherry tomatoes along with a splash of white wine or dry vermouth, and sprinkle in red pepper flakes. Season with kosher salt and freshly ground black pepper, then simmer for 3-5 minutes.

Carefully add peeled and deveined shrimp to the skillet, cooking until they turn pink and opaque, about 2-3 minutes.

Drain the cooked squid ink pasta, reserving a cup of the cooking water, then add the pasta to the skillet with the shrimp and sauce. Stir in butter and lemon zest and juice.

Sprinkle remaining fresh basil into the pasta before serving. If the dish seems too thick, add reserved pasta water gradually until desired consistency is achieved.