Bring a large pot of salted water to a boil and cook the squid ink pasta according to package instructions. Reserve 1/4 cup of the pasta water before draining.
Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the shrimps and cook for 2-3 minutes on each side until pink and opaque. Remove and set aside.
In the same pan, add the remaining olive oil. Sauté the garlic and chili (if using) until fragrant (about 1 minute).
Add the stock and let it simmer for 2-3 minutes to reduce slightly.
Stir in the heavy cream, mixing well. Cook for another 2 minutes until the sauce thickens slightly.
Return the cooked shrimps to the pan. Toss in the cooked pasta, adding a splash of reserved pasta water if needed to loosen the sauce.
Season with salt and pepper to taste.
Plate the pasta and garnish with pecorino Romano if desired. Serve immediately.
