ROASTED SHRIMP CAPELLINI WITH SHALLOTS AND FINES HERBES

ROASTED SHRIMP CAPELLINI WITH SHALLOTS AND FINES HERBES

Serves 4.

Note: Fines herbes are a blend of finely chopped chervil, parsley, chives and tarragon. The blend is sometimes available fresh in supermarkets, and usually available dried. From "The Bonne Femme Cookbook," by Wini Moranville.

• 1 lb. large shrimp, peeled and deveined

• 2 green onions (white portion and some tender green tops), sliced (about 1/4 c.)

• 1 large shallot, finely chopped (about 1/4 c.)

• 1 garlic clove, minced

• 1/4 c. extra-virgin olive oil

• 1 tbsp. fresh lemon juice

• Salt and freshly ground black pepper to taste

• 6 oz. dried capellini (angel-hair pasta)

• 1 c. frozen peas

• 3/4 c. grated Parmigiano-Reggiano cheese (about 3 oz.), divided

• Red pepper flakes, optional

Directions

Preheat oven to 400 degrees. Bring a large pot of water to boil for pasta. Lightly coat a 9-inch-square or round baking dish with olive oil.

Place shrimp in one layer in baking dish. Sprinkle green onions, shallot, garlic and herbs over shrimp. Whisk together olive oil and lemon juice and pour evenly over shrimp. Season with salt and pepper. Roast until shrimp are opaque, about 10 minutes.