Orecchiette With Peas, Baby Shrimp and Scrambled Eggs

• 12 ounces orecchiette (or medium shells)
• 8 ounces cooked baby shrimp, partially thawed if frozen
• 1 cup tiny green peas, partially thawed if frozen
• 4 large eggs
• 12 teaspoon kosher salt
• fresh ground black pepper
• 2 tablespoons unsalted butter
• 12-1 cup heavy cream (to taste)
• 14 cup freshly grated parmigiano-reggiano cheese
• 2 tablespoons minced fresh chives

1. Cook the pasta in a large pot of boiling salted water until almost al dente, 10-15 minutes, depending on the pasta shape.
2. Stir in the shrimp and peas and cook for 1 minutes more; drain.
3. Whisk together the eggs, salt, and a grinding of pepper in a medium bowl.
4. In a large skillet, melt the butter over low heat.
5. When the foam subsides, add the eggs and cook, stirring, until creamy but not quite cooked, about 3 minutes.
6. Add the pasta mixture, cream, cheese, and chives.
7. Heat, stirring, until the pasta absorbs some of the cream.
8. Spoon into a serving bowl and serve immediately.

orecchiette, baby shrimp, green peas, eggs, kosher salt, fresh ground black pepper, unsalted butter, heavy cream, cheese, fresh chives

Taken from www.food.com/recipe/orecchiette-with-peas-baby-shrimp-and-scrambled-eggs-463743 (may not work)