1. Make the Chimichurri:

• Prepare the ingredients: Add the parsley, garlic, olive oil, red wine vinegar, salt, cumin, red pepper flakes, and black pepper into a blender or food processor.
• Blend the sauce: Blend until smooth, tasting as you go. Adjust seasoning to your taste, adding more salt or vinegar if needed. Set aside the Chimichurri sauce.

2. Cook the Pasta:

• Boil the pasta: Bring a large pot of salted water to a boil. Cook the fettuccine according to the package directions until al dente. This typically takes about 8–10 minutes.
• Drain the pasta: Once cooked, drain the pasta and place it in a large mixing bowl.

3. Prepare and Grill the Shrimp:

• Season the shrimp: In a bowl, combine the shrimp, olive oil, flaked salt, black pepper, and red pepper flakes. Toss the shrimp until well coated.
• Grill the shrimp: Preheat a stovetop grill to medium-high heat and spray it lightly with nonstick cooking spray. Grill the shrimp for 3–4 minutes per side until they turn opaque and lightly charred. Remove from heat and keep warm.

4. Combine the Pasta and Chimichurri:

• Dress the pasta: Pour about 3/4 of the prepared Chimichurri sauce over the pasta in the mixing bowl. Toss until the pasta is evenly coated. Taste, and add more Chimichurri if desired.

5. Serve:

• Assemble the dish: Transfer the pasta to a serving bowl. Arrange the grilled shrimp on top of the pasta.
• Garnish: Sprinkle fresh minced parsley over the dish for a burst of color and extra flavor.