In a food processor, process the garlic and pine nuts until very fine.
Add basil, parsley, peppers and cheese and process into a puree.
Slowly add the oil and continue to process into a mayonnaise like sauce.
Cook the pasta al dente in 4 quarts (4 L) of boiling salted water.
Toss the sauce through noodles, place on warmed plates.
Top with shrimp.