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1
Bring a large pot of salted water to a boil and cook pasta according to box directions.
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2
In a large soup pot, heat 1 tablespoon olive oil over medium-high heat. Add the onions, 1/2 teaspoon salt and some black pepper. Cook, stirring frequently, until onions are soft about 5-6 minute Add garlic and cook until onions begin to caramelize, another 5-6 minute.
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3
Add the shrimp to the pan, plus a pinch of salt and black pepper. Saute the shrimp until it is seared on both sides, about 2 minutes, then move it to the bowl with the pancetta.
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4
Reduce the heat to medium. Add the shallots and saute for 2 minutes, until beginning to soften. Add garlic and cook for 2-3 minutes, stirring constantly.
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5
Add wine and the BOU cube to the pan. Whisk well until the cube has dissolved, scraping up brown bits from the bottom of the pan. Bring liquid to a boil, let it reduce until almost fully evaporated, about 1-2 minutes.
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6
Add the peas, coconut milk and red pepper flakes to the pan and stir well. Bring it to a boil then reduce heat to medium. Allow the liquid to thicken a bit, stirring occasionally, about 2-3 minutes.
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7
Add the pasta to the pan, followed by shrimp and pancetta plus juices from the bowl, then the tarragon and lemon zest. Toss well, then stir over low heat for about 3-5 minutes until shrimp has cooked through. Taste and adjust seasoning.
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8
Serve immediately and enjoy.
