Bring a large pot of salted water to a boil. Add the squid ink linguine and cook according to package instructions until al dente. Drain and reserve about 1/2 cup of the pasta water.

Sauté the Shrimp

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chili flakes, and sauté for about 1 minute until fragrant. Add the shrimp, season with salt and black pepper, and cook until they turn pink, about 3-4 minutes.

Combine Ingredients

Add the cooked linguine to the skillet with the shrimp. Stir in the diced preserved Meyer lemon and reserved pasta water, tossing everything together to combine well. Cook for an additional 1-2 minutes to heat through.

Serve

Plate the linguine and shrimp mixture, top with fried capers, and garnish with nasturtium leaves and flowers. Serve immediately.