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1
Put peppercorns in a mortar and pestle and crush them until you have a nice mix of coarse bits and smaller pieces.
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2
Fill a large saucepan with water, generously salt and add pasta when it begins boiling.
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3
Continue to cook for 10 minutes, or as directed, until al dente.
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4
While the noodles are cooking, put a large saute pan on medium heat and add the 2 tablespoons of butter.
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5
Add the minced garlic with a dash of red pepper flakes.
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6
Cook, stirring as needed, for about 1 minute or until fragrant.
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7
Add in the diced roasted red bell pepper and cook for another minute.
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8
Pour in the white wine and use a wooden spoon to deglaze the pan.
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9
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.
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10
Finish the sauce by mixing in another tablespoon of butter and half of the chopped Italian parsley.
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11
Add more wine until the sauce is the desired consistency and turn the heat to low while you finish the pasta.
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12
Using a glass measure, remove 2/3 to 1 cup of water from the pasta saucepan and then lightly drain the pasta.
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13
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.
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14
Add the cracked peppercorns and mix until combined.
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15
Place a generous serving of pasta on a plate.
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16
Squeeze the lemon into the shrimp mixture, stirring to combine.
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17
Serve the shrimp over the creamy fettuccine and top with a sprinkling of the remaining shredded cheese and parsley.
