Even if Romania's pretty landlocked and as such all that's available for shrimp is dubious at best.
The core of any pasta cooking is the sauce, and the core of the sauce is the pani. In that pan you add sufficientii butter and warm it up, then warm up the shrimp. You extract the warmed up shrimp into a glass something nearby and cut up some garlic in its place.
Once the butter has juiced the garlic (you're not frying the garlic!) you add flour, and you brown it to taste.
Once that's done you dump sufficient milk in there (or wine, if you're the wine type) and once the sauce's made itself you dump the shrimp from its glass bowl and the strained pasta (which, obviously, has been simmering away in water with salt and a spec of butter, and is done just in time al dente and all). And that's it.
If you have fresh parsley you could spring some on top, or maybe grate some parmezan. A salad is in order, I had zuchinni with tomatoes in wine vinegar which worked nice.