Bring water and kosher salt to a boil in a large pot.

Add campanelle pasta and cook for 8-10 minutes, or until al dente.

Drain pasta and rinse with cold water. Set aside.

Heat olive oil in a large skillet over medium heat.

Add shrimp and sprinkle with sea salt.

Sauté for 5-10 minutes, or until shrimp turns light pink.

Add minced garlic and stir well, being careful not to brown the garlic.

Turn off heat and add cooked pasta to the skillet.

Stir well to combine.

Add Greek seasoning, black pepper, parsley flakes, and parmesan cheese.

Stir until all ingredients are well combined.

Serve hot.