Begin by bringing a large pot of salted water to a boil. Once boiling, add the squid ink pasta and cook according to the package instructions until al dente. Reserve about ½ cup of the pasta water, then drain the pasta in a colander.
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned.
Add the peeled and deveined shrimp to the skillet and season with dried oregano, salt, and the optional chili flakes. Sauté for 3-4 minutes, or until the shrimp turn pink and opaque. Remove the skillet from heat.
Add the cubed butter to the skillet with the shrimp and garlic. Pour in a little of the reserved pasta water to help create a silky sauce. Stir until the butter has melted and everything is well combined.
Add the drained squid ink pasta to the skillet, tossing gently to coat the pasta in the garlic butter sauce. If the pasta seems dry, add more of the reserved pasta water a little at a time until you reach your desired consistency.
Fold in the arugula or baby spinach, allowing it to wilt slightly in the warmth of the pasta. This adds a fresh burst of flavor and a lovely pop of color.
Plate the Spaghetti Nero with Garlic Shrimp in bowls. Top with freshly grated Parmesan cheese, if desired, and enjoy immediately!
