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1
Combine shrimp, 1 tablespoon of the olive oil, garlic, and rosemary; cover and marinate in refrigerator 1 hour.
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2
Meanwhile, broil peppers in a shallow pan, 4 inches from heat source, until evenly charred on an sides, about 15 minutes.
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3
Transfer to a bowl, cover with plastic wrap, and let stand 20 minutes.
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4
Working over bowl to save pepper juices, cut peppers in half and carefully lift out seeds and stems; discard.
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5
Scrape charred skins from the pepper halves; rinse peppers under running water to remove any seeds or charred skin remaining.
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6
Cut two pepper halves into 1/8-inch strips; reserve separately.
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7
Place the remaining pepper halves in a small bowl.
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8
Strain the reserved pepper juices through a sieve into the bowl with pepper halves.
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9
Heat the remaining 2 tablespoons oil in a medium skillet; add onion; saute 5 minutes.
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10
Stir in the pepper halves and the reserved juice; stir to blend.
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11
Puree in a food processor until very smooth.
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12
(Can be prepared ahead up to this point.)
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13
At serving time, cook pasta in plenty of boiling salted water until al dente, or firm to the bite, about 12 minutes; drain.
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14
While pasta is cooking, heat a medium skillet over high heat until a drop of water sizzles and evaporates immediately upon touching.
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15
Add the shrimp with their marinade.
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16
Stir-fry until shrimp are pink on both sides and cooked through, about 3 minutes.
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17
Add the red pepper puree, the reserved pepper strips, and the cream to the skillet.
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18
Heat, stirring, until blended and simmering.
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19
Toss with the pasta and serve at once.
