Preheat a 2-sided grill (like the Foreman grill). Place pasta and water in large saucepan. Cover and bring to boil over medium-high heat. Remove lid and cook 6-8 minutes, stirring often, until most of the water is absorbed.
Place shrimp and cornstarch in a large ziplock bag. Seal and shap to coat shrimp. Add marinade to bag, seal tightly and knead to coat; set aside.
Stir remaining ingredients gently into pasta. Reduce heat to low, cover and simmer 5 minutes, stirring occasionally.
Place shrimp on grill, using tongs, and close lid. Grill 3-4 minutes or just until shrimp turn pink. Serve over pasta.