Cut tops off and core bell peppers. Slice in half lengthwise (top to bottom) and place on a nonstick baking sheet, skin side up. Press flat with the palm of your hand so the bottom splits and they’re no longer convex/curved.

Broil on high for 10 minutes, or until the skin has formed black roasted spots.

Let sit until cool enough to handle.

In the meantime, add butter, paprika, garlic, red pepper flakes, and shrimp to a large skillet or pan. Cook on medium-high heat for 10 minutes, or until shrimp are fully pink.

Remove shrimp from the pan and set aside, leaving any remaining butter, spices, and juices in the skillet.

Slice roasted bell peppers into strips and add to a food processor or blender with 1 tbsp olive oil. Blitz until relatively smooth.

Add red pepper puree to the hot skillet with butter, juices, etc.

Add garlic powder, dried parsley, and dried basil. Boil for 10 minutes on medium heat, continuously stirring to avoid burning.

Lower heat and add heavy cream and grated cheese, still stirring continuously. Let simmer for 1 minute or until completely combined.

Toss pasta, sauce, and shrimp together in a large pot or serving bowl. Top with additional grated cheese and enjoy!