In a large saucepan over medium heat, add oil and when it gets hot, add onions; sauté for 1 ½ minutes. Add red peppers and sauté for 1 ½ minutes. Add mushrooms and sprinkle with sea salt; sauté for 2 minutes, stirring often.
Add garlic and cook for only 1 minute. Add lemon zest and red pepper flakes; stir to combine before pouring in white wine. Let it cook until the liquid is mostly evaporated, stirring occasionally.
Add heavy cream and bring sauce to a simmer. Add peas and smoked paprika; stir and cook for 3 minutes. Add shrimp, stir and cook until nicely pink, about 1 ½ minutes. Add dill, stir to blend and then add cooked pasta; stir to coat. Sprinkle with cheese and serve immediately.