To Prepare Squid Ink Pasta:

1. In a 6-to 12-quart pot, bring six quarts of water to a boil. Place lid on keep simmering until ready to use.
2. Place the pasta pot of boiling water onto the stovetop, setting the 12-inch skillet next to it.
3. Add a handful of salt to the boiling pasta water.
4. Place the ½ lb. of squid ink pasta into the boiling water.
5. After 4 minutes, remove the dripping black pasta one scoop at a time from the pot with tongs and place it in the skillet with the shrimp and sauce, gently turning with the tongs. Complete this action until all the pasta is in the skillet and all ingredients are coated.
6. Transfer the pasta and shrimp to a large pasta bowl.
7. Drizzle some lemon olive oil on top and serve immediately. (Grated cheese is not recommended with seafood because it may overpower the delicate taste of the seafood.)  

To Prepare Shrimp:

1. Combine all ingredients in large bowl. 
2. Marinate the shrimp for at least 1 hour.
3. In a 12-inch skillet, place marinade and shrimp on low to low-medium heat.
4. Sauté until marinade sauce is reduced and shrimp is pink.

To Prepare Frico: 

1. Heat the butter in a medium, nonstick frying pan over medium heat until melted and coating the bottom of the pan.
2. Divide the grated cheese into even amounts for either 10 small or 3 large crisps.
3. Sprinkle the cheese in a circular shape.
4. Shake the pan to evenly distribute the cheese. Be sure to keep the layer of cheese thin so that it becomes crispy rather than chewy.
5. Let the cheese fry over medium heat for about 4 minutes or until edges set and the color becomes golden.
6. Use a spatula to carefully remove the frico from the pan.
7. Work quickly because the cheese will set in shape quickly.
8. Place the frico on deli or parchment paper.
9. Let dry for a few minutes before serving as an accompaniment.

   Serves 3 to 4