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Pasta With Rock Shrimp and Pea Tendrils

 
Pasta With Rock Shrimp and Pea Tendrils
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photo credit: Ev Thomas
Pasta flavored with fennel, shallots, garlic, wine, peas, mascarpone cheese and tarragon.
Recipe By: Adapted from a recipe by Restaurant Centro
  • PrepN/A |
  • TotalN/A |
  • Serves 4
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Ingredients

    • 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

Instructions

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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