Boil your pasta. In a large pot, add hot water and bring to a boil. Salt your water, so it's salty like the sea (1-2 tbsp). Once the water is boiling, add the pasta and cook according to the manufacturer's timing (about 10-15 minutes). Once the pasta is finished, reserve 1 cup of water, Drain. Set aside.
Blend the chermoula. Meanwhile, add all of the chermoula ingredients into a mini food processor, and give it a few pulses until well combined. We're for a pesto consistency, not a smoothie.
Start cooking the shrimp when pasta is almost finished. Heat a large saucepan on medium-high, add 1 tablespoon of olive oil to the pan. Toss in all the shrimp. Saute until the shrimp are just about to turn pink—about 3 minutes.
Pour in the chermoula sauce. Coat the shrimp with the chermoula sauce and mix. Continue cooking for a few more minutes until the shrimp is done. Remove from heat.
Add the cooked pasta. Empty all of the pasta into the pan with the shrimp, then add the extra parsley and cilantro.
Combine everything. Give everything a really good mix. If pasta looks dry, add a splash of the pasta water. Taste and adjust salt⏤if needed.
Serve. Scoop up a portion of pasta and place it in your favourite pasta bowl. Sprinkle the top with pepper flakes and enjoy!