To make the squid ink seafood pasta, bring a large pot of water to a boil and season with 2 tablespoons salt.

Heat a large saute pan over medium heat. Add in your olive oil. When the olive oil is heated, add in your pressed garlic and cook, stirring for about one minute or until fragrant.

Add in the tomato paste and stir into the garlic and oil until fully incorporated.

Add in the cherry tomatoes, white wine, and red pepper flakes, seasoning with salt and pepper. Cook, stirring occasionally, until the tomatoes begin to break down, about 3 minutes.

Add your pasta to the boiling pot of water and cook according to package directions for al dente. (If you made your own squid ink pasta, cook for 3 minutes, or until the pasta rises to the top.) Reserve about 1 cup of the pasta water before draining the pasta once it’s done cooking.

While the pasta cooks, season your shrimp with salt and pepper and add them to the saute pan.

Cook the shrimp for about 3 minutes, stirring occasionally, or until the shrimp are just cooked through. Add in the butter, lemon zest, and lemon juice, stirring to combine.

When the pasta is finished cooking, add the pasta to the saute pan with 1/2 cup of the pasta water.

Toss the pasta in the sauce until the pasta is fully coated and glossy. If needed, stir in more of the pasta water until the sauce is a nice consistency.

Remove from heat, then stir in the chopped basil and hot smoked salmon and serve with more basil on top, if desired.