Peel the shrimp, remove the vein from the back using a toothpick, and chop them coarsely with a knife.

Sauté a clove of garlic in a pan until golden, add the chopped shrimp, and quickly brown them. Deglaze with half a cup of white wine and add the tomato paste. Continue cooking for another 10 minutes over medium heat.

In a small saucepan, heat the cream until almost boiling, remove from heat, and add the creamy gorgonzola. Return the saucepan to the heat and mix carefully until you get a medium-thick cream.

Boil the tagliatelle in salted water, and when they are still very al dente, finish cooking them in the pan with the shrimp ragù, adding hot water if necessary. Add coarsely crushed pink peppercorns and mix carefully.

Plate and drizzle with the creamy gorgonzola sauce and a few lemon thyme leaves.