Begin by bringing a large pot of salted water to a vigorous boil. Add the linguine and cook according to package directions, usually around 9-11 minutes, until al dente. Reserve about a cup of pasta water, then drain the linguine and set it aside.

In a Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chopped sweet red and green bell peppers along with diced onion and minced garlic. Sauté for 4-5 minutes until the vegetables soften.

Toss in the peeled and deveined shrimp, cooking for 2-3 minutes for pre-cooked shrimp, or 4-5 minutes for raw shrimp until opaque and pink. Stir frequently.

Gently fold the drained linguine into the vegetable and shrimp mixture. Toss everything together and add reserved pasta water if necessary.

Plate the pasta and sprinkle with shredded Parmesan cheese. Add freshly cracked black pepper and serve warm.