Cook The Book: Taglietelle With Shrimp And Peas
- 1 pound fresh shelled peas (about 1 1/4 pounds before shelling), or frozen peas
- 4 ounces slab pancetta, cut into a small dice
- 1 pound medium shrimp (about 35 shrimp) peeled and deveined
- Sea salt
- Freshly ground black pepper
- 1 pound fresh tagliatelle or fettuccine
- 1 tablespoon roughly chopped tarragon leaves
- 1/2 cup extra-virgin olive oil, plus high-quality extra-virgin olive oil, for drizzling
- Bring a large pot of salted water to a boil for the pasta, and a smaller saucepan of salted water to a boil for the peas.
- Blanch the peas in the samll saucepan until tender, approximately 5 minutes, depending on their size and starchiness-tasting them is the best gauge. Drain and set aside. (If using frozen peas, prepare them according to package instructions.)
- In a large, straight-sided saute pan, brown the pancetta over a medium flame, 5 to 7 minutes. Transfer the pancetta to a paper-towel-lined plate and set aside. Spoon some of the rendered fat out of the pan, leaving about 2 tablespoons.
- Season the shrimp with salt and pepper. Add the shrimp to the pan and saute for 5 to 6 minutes, turning them midway, until opaque. Turn off the flame, leaving the shrimp in the saute pan.
- Add the fresh pasta to the large pot of boiling water and cook for 1 minute less than the package instructs for al dente. Drain the pasta in a colander and add to the pan of shrimp. Return the pan to a medium flame, and add the blanched peas, pancetta, tarragon, and the 1/2 cup olive oil. Season with 1 teaspoon of sea salt and 1 teaspoon freshly ground black pepper; toss with tongs to fully combine. Divide the pasta in shallow bowls, and drizzle each bowl with high-quality olive oil, and finish with a sprinkling of coarse sea salt and freshly ground black pepper. Serve immediately.
peas, pancetta, shrimp, salt, freshly ground black pepper, tagliatelle, tarragon, extravirgin olive oil
Taken from www.seriouseats.com/recipes/2007/07/cook-the-book-taglietelle-with.html (may not work)