Remove the roasted peppers from the jar and discard the liquid. Place them on the cutting board and chop them very finely, almost into a puree. Transfer them into a small bowl and set aside.
Start heating up the water for the pasta in a large pot over medium-high heat. You want enough water to allow the pasta to move freely while cooking.
In a large skillet, add the olive oil and minced garlic. Cook for about one minute over medium heat until the garlic is fragrant but not browned.
Add the finely chopped roasted peppers to the skillet and sauté for around 3 to 4 minutes, allowing them to meld with the garlic.
Now it's time to add the shrimp, sea salt, paprika, and red pepper flakes. Cook for another 3 to 4 minutes, stirring gently until the shrimp turns opaque and pink throughout.
While the shrimp is cooking, add the squid ink pasta to the boiling water along with a generous pinch of salt. Cook according to the package instructions until al dente.
Once the shrimp is cooked, add the heavy cream and grated Parmesan to the skillet. Reduce the heat to low and let it simmer gently while stirring often to combine. Taste and adjust seasoning if necessary.
When the pasta is ready, drain it and add it directly to the shrimp sauce. Stir well, incorporating the pasta into the sauce. If the sauce is too thick, add a little reserved pasta water to achieve your desired consistency.
Serve immediately, garnishing with extra Parmesan and a sprinkle of chopped parsley. Enjoy the dish while it's hot for the best flavor!
