Combine cumin, paprika, garlic powder, onion powder, black pepper and salt. Toss the shrimp with the seasoning and olive oil. Let them sit for 15–30 minutes.

Cook the sedani in well-salted water until 1–2 minutes short of fully tender. Reserve at least 1 cup of pasta water, then drain.

Heat 2 tbsp olive oil over medium-low heat. Add the thinly sliced onion, sliced sweet pepper and diced shallot. Cook for 8–10 minutes, stirring occasionally, until softened and beginning to sweeten. Don't brown them heavily.

Add the minced garlic, paprika and cumin. Stir for about 30 seconds.

Add the fire-roasted tomatoes and 2 cups broth. Bring to a gentle simmer and cook uncovered for 15–20 minutes, allowing the broth to reduce and the flavors to concentrate.

Add the partially cooked pasta to the sauce. Toss and simmer for another 1–2 minutes, adding reserved pasta water as necessary until the sauce coats the sedani without becoming dry.

If desired, stir in 1 tbsp butter at the end for a richer sauce.

Heat the grill or grill pan to high. Grill the shrimp for approximately 2 minutes per side, depending on size. They're done when opaque and just cooked through, with some good char on the outside.

Taste the pasta and adjust salt and pepper. Serve the pasta with the whole grilled shrimp arranged on top rather than chopped into the sauce.