Bring a large pot of salted water to a rolling boil. Add the squid ink spaghetti and cook until al dente, about 8–10 minutes. Drain and toss with 2 tablespoons of butter.

In a skillet, heat 4 tablespoons of butter over medium-high heat. Add the scallops and cook for 2 minutes on each side until golden brown. Remove and set aside.

In the same skillet, add the shrimp and sauté until pink, about 3–4 minutes. Remove and set aside with the scallops.

Reduce heat to medium and add the shallots and garlic to the remaining butter. Cook for about 2 minutes until fragrant.

Add flour to the skillet, stirring continuously for about 1 minute, then pour in white wine and bring to a gentle boil.

Stir in lemon zest and heavy cream, followed by crushed red pepper and Parmesan cheese. Season with salt and pepper; simmer for 3–5 minutes until thickened.

Return shrimp and scallops to the skillet, stirring to coat them in the sauce. Heat together for 2–3 minutes.

Plate the squid ink pasta, top with the shrimp and scallop mixture, drizzle additional sauce, and garnish with shaved Parmesan, grape tomatoes, and parsley.