Bring a pot with salted water to a boil and cook your gluten-free pasta until al dente.
In a nonstick frying pan cook the shrimps for 2 minutes and season them with salt and pepper to taste, garlic powder, onion powder, sesame seeds, dijon mustard, teriyaki sauce, and chili flakes.
Cook for 2 more minutes until everything is combined together.
Drain the cooked pasta and stir it in the shrimp mixture and mix until everything is combined.
If necessary add pasta water to the shrimp mixture.
Serve with chopped parsley and chili flakes and enjoy.