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1
In a saucepan, bring the water to a boil over high heat.
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2
Lightly salt the water, add the peas, reduce the heat to medium, and simmer until tender, 3 to 7 minutes, depending on the size and starchiness of the peas.
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3
(If peas are not in season or the fresh ones taste too starchy, you can use 1 cup frozen peas.)
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4
Remove from the heat and drain the peas, reserving the cooking liquid.
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5
In a blender, combine the peas and about 1/4 cup of the cooking liquid and puree until smooth.
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6
Add 2 tablespoons of the olive oil and process until a smooth and creamy puree forms.
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7
If it is too stiff, add a little more cooking liquid.
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8
Season to taste with salt and pepper.
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9
Spoon the warm pea puree into 4 shallow bowls and keep the puree warm while you cook the shrimp.
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10
(If you have prepared the puree ahead of time, reserve the remaining cooking liquid to add if the mixture thickens too much before serving.
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11
Reheat it gently until warm and thin as needed.)
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12
Spread some flour in a shallow bowl.
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13
Dip the shrimp in the flour, coating evenly and tapping off the excess.
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14
In a saute pan, warm the remaining 2 tablespoons olive oil over medium heat.
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15
Add the garlic and saute for a minute or two to release its fragrance; do not let it color, Add the shrimp and cook, turning once, until they turn pink, 2 to 3 minutes.
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16
Add the wine and let it bubble up.
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17
Season the shrimp with salt and pepper.
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18
Distribute the shrimp evenly among the bowls, placing them on top of the pea puree.
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19
Garnish each portion with parsley and a drizzle of olive oil.
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20
Serve immediately.
