1 lb. farfalle pasta
1 tsp. olive oil
1 bulb fennel, diced small
2 shallots, minced
2 cloves garlic, minced
8 oz. rock shrimp
1 cup white wine
1 cup fresh or frozen peas
1 cup pea tendrils
2 T. mascarpone cheese
salt and pepper to taste
Cook pasta according to directions. Drain, reserving a little pasta cooking water. In a 2-quart saucepan, heat the olive oil. Saute 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 peas and tendrils and mascarpone. Salt and pepper.
Add pasta and toss. Adjust sauce consistency by adding a little of the cooking liquid if needed.
(Adapted from www.gourmetsleuth.com.)