Creamy Fettuccine with Roasted Red Pepper and Spicy Shrimp

Put peppercorns in a mortar and pestle and crush them until you have a nice mix of coarse bits and smaller pieces.

Fill a large saucepan with water, generously salt and add pasta when it begins boiling. Continue to cook for 10 minutes, or as directed, until al dente.

While the noodles are cooking, put a large saute pan on medium heat and add the 2 tablespoons of butter. Add the minced garlic with a dash of red pepper flakes. Cook, stirring as needed, for about 1 minute or until fragrant. Add in the diced roasted red bell pepper and cook for another minute. Pour in the white wine and use a wooden spoon to deglaze the pan. When the sauce has thickened, add in the peeled shrimp, spreading them in a single layer and flipping as soon as they start to get pink. Finish the sauce by mixing in another tablespoon of butter and half of the chopped Italian parsley. Add more wine until the sauce is the desired consistency and turn the heat to low while you finish the pasta.

Using a glass measure, remove 2/3 to 1 cup of water from the pasta saucepan and then lightly drain the pasta. Return the pasta to the sauce pan; add in most of the grated cheese, the cream and the reserved pasta water, stirring quickly to melt the cheese and coat the pasta. Add the cracked peppercorns and mix until combined.

Place a generous serving of pasta on a plate. Squeeze the lemon into the shrimp mixture, stirring to combine. Serve the shrimp over the creamy fettuccine and top with a sprinkling of the remaining shredded cheese and parsley.