In a large saucepan, sauté the 1/2 red onion in a drizzle of olive oil. Add 1/2 cup brandy and let it cook off slightly. Before it fully evaporates, add the two packets of squid ink, stir to combine, and set aside.

In another large saucepan, heat the béchamel sauce with black pepper to taste. Once hot, set aside.

Meanwhile, bring a pot of water to a boil for the linguine. While waiting, in another pan, sauté two cloves of garlic in olive oil, then add the peeled shrimp and cook with a splash of brandy.

Once the water is boiling, add salt and cook the linguine. Drain the pasta just before it is fully cooked. Divide the linguine into two roughly equal portions: toss one half with the squid ink sauce, and the other half with the béchamel sauce.

To serve, place the squid ink linguine on the bottom of the plate with some shrimp, then layer the béchamel linguine on top and garnish with the remaining shrimp. Your dish is ready!