Directions

1. Put the pasta water on to boil. Fill a large pot with water and set it over high heat. Bring it to a boil and add 2 teaspoons salt.

2. While the pasta water is heating, toast and grind the peppercorns. In a large high-sided skillet set over medium-high heat, add the peppercorns. Toast, stirring occasionally just until they release their aroma. Cool slightly, then transfer them to a mortar or a spice grinder. Pound or grind the peppercorns to a mostly coarse grind with some finer specks but no large pieces.

3. Boil the pasta. Add the pasta to the boiling salted water, turn the heat to medium-high, and cook according to package instructions until the pasta al dente. When the pasta is done, reserve 1 1/2 cups of pasta water, then drain the pasta.

4. Sauté the shrimp while the pasta cooks. Return the peppercorn skillet to medium-low heat. Add the olive oil and garlic. Once the garlic starts to sizzle lightly, cook, stirring, for 2 minutes to soften. Raise the heat to medium and stir in the wine, lemon juice and zest. Let the liquid bubble for about a minute, then add the shrimp to the pan. Cook for about 2 minutes, until the shrimp is opaque on the bottom; turn and cook the shrimp on the other side until cooked through, 2 to 3 minutes more.

5. Make a pan sauce. Using tongs, transfer the shrimp to a bowl and cover to keep warm. Turn up the heat on the pan to medium-high for 30 to 60 seconds to thicken the juices slightly, just enough to very lightly coat the back of a spoon. Turn off the heat (leaving the pan on the burner) and cover the skillet to keep the sauce warm.

6. Dress the pasta. Transfer the drained pasta to the pan with the lemon garlic sauce. Add 1/3 cup of the reserved pasta water. Use tongs or a pasta spork to toss the noodles to coat them well. Sprinkle on about 1/3 of the cheese, 2 teaspoons of the crushed peppercorns, and a splash of the reserved pasta water. Stir vigorously to combine the ingredients. Add another splash of reserved pasta water and another 1/3 of the cheese and continue to stir with energy to coat the noodles evenly. The sauce should look smooth and creamy. Add more cooking water, a splash at a time (if necessary) to loosen the sauce. You may not use all of the pasta water.

7. Serve. Transfer the pasta to individual bowls. Top each serving with a spoonful of remaining Pecorino and 3 to 4 shrimp. Sprinkle on a final pinch of pepper and the parsley (if using). Serve.