Put a pot of salted water on for the pasta and when it starts to boil add the pasta and stir it up right away. Then stir it occasionally as it cooks. Cook it al dente. If the pasta is done before the shrimp and peas just drain all but about a tablespoon of the liquid and leave it in the pot on the stove on an idle burner to stay warm. While the pasta process is going on put a skillet on at medium and add the extra virgin olive oil. Chop up the shallots (or onion) and add them to the skillet. Add salt, black pepper and a pinch of red pepper flakes if you're feeling a little hot. If your shrimp is frozen just thaw them out in the microwave.

When the shallots start to get translucent add the shrimp to the pan laying them out flat .Cook them just until they get pink and opaque on the pan side and turn them over and add the peas.

Cook until the other side of the shrimp are done then gently stir it all together. Toss a few times as the peas warm up. When the peas are hot to the touch add the grated Parmesan cheese.

Add the pasta and the little bit of water to the pan and toss it all together getting everything coated with some parmesan. Then serve up your Shrimp Peas Pasta.

A good Chardonnay would go real nice. And, some garlic bread for dippin' of course.