Cavatelli Pasta with Shrimp, Mushrooms, Peas and Mascarpone

1 lb Gelateria Barbara fresh Cavatelli

4 oz. mushrooms

4 oz. frozen peas

2 oz. mascarpone cheese

6 oz. small shrimp – pre-cooked salad shrimp are fine

1 oz. parsley

1 ea. garlic clove, chopped

1 ea. Shallot, chopped

4 oz. chicken stock

½ oz. olive oil

Salt & pepper to taste

Cook the Cavatelli in 1 gallon of rapidly boiling well salted water—about 3 min or to your taste

In a large, wide sauté pan:

Heat the olive oil. Add the chopped garlic and shallots and cook until translucent. Add the mushrooms and cook for 2 min .

Add the stock. Add the peas, pasta, parsley, mascarpone, and last, the shrimp and cook until the shrimp are heated through (approximately 30 seconds).

Add the cooked and drained Cavatelli.

Toss, season and serve.