Recipes
Ingredients
Conversions
Gram Conversions
Basic Cooking Calculator
General Metric Calculators
Cups To Milliliters
Articles
Features
Los Gatos Restaurants
Wine and Cheese Pairing Guide
Best Festivals
Pots De Creme
Mexican Food And Cooking Terms
Shop
Blog
Food News
Food Sleuthing Blog
My Gardening Journal
My Nutrisystem Journey and Review
Slimming World USA
Living Healthy
Videos
Popular Features:
Cooking Videos
Join now!
Sign In
View Cart
Recipes
Ingredients
Conversions
Gram Conversions
Gram Conversion Calculators
Grams To Cups Conversions
Gram Conversions - Ingredients By Category
Gram Calculator - Simple
Basic Cooking Calculator
General Metric Calculators
Cups To Milliliters
Articles
Features
Los Gatos Restaurants
Wine and Cheese Pairing Guide
Best Festivals
Pots De Creme
Mexican Food And Cooking Terms
Shop
Blog
Food News
Food Sleuthing Blog
My Gardening Journal
My Nutrisystem Journey and Review
Slimming World USA
Living Healthy
g
Recipes
Pasta With Rock Shrimp and Pea Tendrils
Pasta With Rock Shrimp and Pea Tendrils
Pasta With Rock Shrimp and Pea Tendrils
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
Prep
N/A
|
Total
N/A
|
Serves
4
Print
0
1
2
3
4
5
Be the first to rate!
0
Browse More In
Pasta and Noodles
Other Shelllfish
Email
Ingredients
1
pounds
farfalle (bow tie) pasta
1
teaspoon
olive oil
1
bulb
fennel, diced small
2
shallots
minced
2
cloves
garlic, minced
8
ounces
rock shrimp
1
cup
white wine
1
cup
fresh or frozen peas
3
cup
pea tendrils
2
tablespoons
mascarpone cheese
1
each
salt and pepper, to taste
1
each
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.
Reviews
[0]
Please login to submit a review
Be the first to review this!
You May Also Like
Rotini with Basil Sweet Peppers and Italian Sausage
Mexican Crab Cakes
Kona Lobster & Diver Scallop Salad
Accurately convert recipe ingredients from metric grams to U.S. ounces, teaspoons, tablespoons, or cups. Convert weights, volumes, metric, for over 7000 food items.
Featured Recipes
Bone Sukin' Rosemary Lamb Shanks
Lamb shanks are simmered in wine, seasonings, rosemary and onion.
Smoky Chipotle Pot Roast
Smoky Chipotle Pot Roast recipe uses a cross rib roast (chuck shoulder roast, chuck arm roast, chuck eye roast). Roast is rubbed with a nice smoking chipotle chili powder, then browned and simmered with tomatoes and diced chiles. Serve with roasted root vegetables on the side.
Quick Fish Stock
This is a quick fish stock you can make in only 30 minutes with a few common ingredients. Use quick fish stock as a substitute for fresh stock in soups, chowders, sauces or for any recipe calls for fish stock. Perfect for any fish stock emergency.
Winter Creme Fraiche Baked Potato Soup
Recipe features creme fraiche, cheddar cheese, potatoes, bacon and onion.