Bring a large pot of salted water to a rolling boil over high heat. Add the squid ink pasta and cook until al dente, about 5-7 minutes. Reserve ½ cup of the cooking water, then drain the pasta and set aside.

In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1-2 minutes until fragrant.

Stir in tomato paste and cook for another 30 seconds until deeper in color.

Add halved cherry tomatoes, white wine, and red pepper flakes. Simmer about 3-5 minutes until tomatoes soften.

Add shrimp, season lightly, and cook until pink and opaque, about 2-3 minutes.

Combine drained pasta with the sauce, including reserved pasta water, butter, lemon juice, and zest. Stir to combine.

Stir in half of the chopped basil for flavor, reserving the other half for garnish. Adjust seasoning and serve hot.