New York City Chefs Daily Recipe for 03/08/2002 : Pasta with Shrimp and Peas
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipes specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

Pasta with Shrimp and Peas recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

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Chef's Daily Recipe for 03/08/2002 : Pasta with Shrimp and Peas
"Pasta with Shrimp and Peas"
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  Arqua Restaurant
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"As we graze it grows"

3 tablespoons olive oil
2 tablespoons butter
2 scallions, chopped
12 ounces of fresh or frozen shrimp, peeled
1 1/4 cups peas, if frozen thawed
1 pound bow tie pasta
1 cup dry white wine
A few strands of fresh saffron or 1/8 teaspoon powdered saffron
Salt and freshly ground black pepper
2 tablespoons chopped fresh fennel or dill, to serve

Bring a large pan of water to a boil.  Heat the oil and butter in a large frying pan and sauté the scallions lightly.  Add the peas, and cook for 2 - 3 minutes.  Add salt and the pasta to the boiling water.  Stir saffron and the wine into the peas. Increase the heat and cook until the wine is reduced by about half.  Add the shrimp, and salt and pepper to taste.  Cover the pan and reduce the heat to low.  Drain the pasta when it is al dente.  Add it to the pan with the sauce.  Stir over high heat for 1 - 2 minutes, coating the pasta with the sauce.  Sprinkle with the fresh herbs, and serve.  Pasta serves 4.
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