Bring a large pot of salted water to a boil. Add the squid ink spaghetti and cook until al dente according to package directions. Drain and set aside.

Heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes. Cook for about 1 minute until fragrant.

Pour in the crushed tomatoes and add the salt. Stir and let the sauce simmer for 10 minutes to thicken slightly.

Add the shrimp to the skillet. Cook for 3 to 4 minutes, turning once, until they turn pink and opaque.

Add the drained spaghetti to the skillet and toss to coat evenly with the sauce. Remove from heat and stir in the parsley. Finish with a few grinds of black pepper.