It's a shrimp pasta dish..
To start I would clean all of the shrimp, reserving the heads/shells into a small sauce pot in order to create a shrimp stock.
The shrimp would then be marinated in olive oil with salt and pepper.
I have a cast iron grill pan that I would cook the shrimp on.
For the pasta.. the idea is to infuse it with lime. So I'd make fresh egg pasta and infuse it with a puree of lime juice, lime zest, and parsley (to give it more green color and flavor).
With the pasta cooked, the shrimp grilled, I'd then strain the shrimp stock and deglaze the shrimp grill pan with some of the stock, and add it back to the shrimp stock. It would be reduced and padded with butter. Then the shrimp placed over the pasta with sauce poured over them. Finished with a little chopped parsley.
Any thoughts on this?