Put on a pot of water for cooking the pasta. Bring to a boil and season with salt.
While water is coming to a boil, toss the shrimp with chili powder and salt.
In a large pan heat 1 tbsp of oil over high heat.
Add peppers and garlic to the oil and cook until they develop color, about 5 minutes.
Remove the peppers from the pot and add 2 tbsp of oil to the pot.
Sear the shrimp on both sides until medium rare, about 1 minute per side.
When shrimp are par cooked remove from the pan and stir in the flour.
Toast flour in pan for 1 minute.
Deglaze with beer and then add the vegetable stock.
Stir to combine and add the cream.
Turn to low and let simmer.
Cook pasta in the water for 2 minutes, strain and add to the sauce. Now
Add the shrimp and the peppers. Cook for about 2 minutes until sauce coats pasta.
Adjust seasoning with lime juice, cayenne, salt and pepper.
Twist pasta into bowls and garnish with crumbled feta and cilantro leaves.