Pasta With Rock Shrimp and Pea Tendrils

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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


    • 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


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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