Make the pasta: Whisk the squid ink into the eggs, then add the mixture to the flour. Form into small balls of dough. To better incorporate the squid ink, you can use a pasta roller.

Using a pasta roller, roll out the dough and cut it into tagliolini. Dust with flour and set aside. (I used setting 3-4 on my pasta roller; they took about 15 minutes to cook.)

Make the sauce: In a large pot, heat a generous amount of olive oil with 2 smashed garlic cloves, red pepper flakes, and parsley. Add the shell-on shrimp and sauté well. Season with salt and pepper. Deglaze with about 1/2 cup water and a splash of white wine. Add more olive oil as needed.

Remove the shrimp from the pot and peel them, reserving the shells. Return the peeled shrimp to the pot along with the heads and tails to add flavor to the sauce. Add the peeled shrimp as well. Add more salt if needed. Cook partially covered, adding more water and wine as needed to keep a good amount of liquid in the pot.

Cook the pasta in salted boiling water for about 15 minutes. Transfer the pasta to the pot with the sauce and toss with a bit of the pasta cooking water. Serve.