Boil the Pasta: Bring a large pot of salted water to a boil. Add squid ink pasta and cook until al dente, about 7-9 minutes.

Sauté the Garlic: Heat olive oil in a skillet over medium-high heat. Add sliced garlic and sauté until fragrant.

Build the Sauce: Stir in tomato paste, then add cherry tomatoes, white wine or vermouth, and red pepper flakes. Cook until tomatoes soften.

Drain and Reserve Pasta Water: Reserve 1/2 cup of pasta water, then drain the pasta. Return drained pasta to the pot.

Cook the Shrimp: Add shrimp to the skillet, cooking until pink and opaque, seasoning with salt and pepper.

Combine and Toss: Add pasta, butter, reserved pasta water, lemon zest and juice to the skillet. Toss and cook for an additional 2-3 minutes.

Garnish and Serve: Stir in half of the basil, plate the dish, and garnish with remaining basil. Serve immediately.