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Pasta With Rock Shrimp and
Pea Tendrils
Adapted from
a recipe by Restaurant Centro
Serves: 4
I
N G R E D I E N T S
1 lb. farfalle (bow tie)
pasta
1 t. olive oil
1 bulb fennel, diced small
2 shallots, minced
2 cloves garlic, minced
8 oz. rock shrimp
1 C. white wine
1 C. fresh or frozen peas
3 C. pea
tendrils
2 T. mascarpone cheese
salt and pepper, to taste
fresh tarragon leaves, for garnish
I N S T R U C T I O N S
Cook the pasta in boiling,
salted water until al dente. Drain, reserving a little pasta cooking
water. In a 2-quart saucepan, heat the olive oil. Sauté fennel, shallots
and garlic until tender. Add the shrimp, and cook 2-3 minutes.
Add the white wine, and simmer until the liquid is reduced by half. Add
the peas and pea tendrils and mascarpone. Salt and pepper
to taste.
Add the pasta and toss thoroughly. You may need to adjust the sauce
consistency by adding a little of the pasta cooking water. Garnish with
fresh tarragon leaves.
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