If you're using wooden skewers to grill the shrimp, it's a good idea to soak them in water for at least 20 minutes so they don't splinter. I simply wet a piece of paper towel and wrap the skewers in it. You should have enough shrimp to make four skewers.
Prepare the shrimp basting oil by adding olive oil, garlic, and smoked paprika to a small bowl, and stirring until combined.
Thread the shrimp on the skewers (make a C-shape by poking the top and bottom of the shrimp through the skewer).
Bring a large pot of salted water to a boil. Cook pasta al dente according to package directions.
Chop shallot, oregano, and basil.
Heat olive oil in a deep skillet over medium heat. Add shallot and cook for 3-5 minutes, stirring occasionally.
Add the diced tomatoes, oregano, basil, Italian seasoning, garlic, red pepper flakes, and chili powder. Increase heat to medium-high and cook for five minutes, stirring occasionally.
Add the cream to the sauce and cook for another 5-7 minutes, stirring occasionally, until sauce is reduced and thickened to your liking. Add salt & pepper if desired.
Once pasta is cooked, drain and add to the skillet. Stir. Keep skillet on low heat so it stays warm while you grill the shrimp. You may want to cover the skillet with a lid to keep the heat in. Alternatively, have a second person start BBQing the shrimp just before the sauce/pasta is finished cooking.
To grill the shrimp skewers, grill them on high heat for approximately 90 seconds per side (this is for medium-size shrimp, adjust time accordingly for smaller/larger shrimp). When you first place the skewers on the BBQ, immediately baste the top of the shrimp skewers with the basting oil, then when you turn them over, baste them again. I recommend a silicone baster as it will withstand the high temperature.
Remove to cooked shrimp from the skewers using a fork. You can either mix them in with the pasta or place them on top. Serve immediately.