Directions:
1. Bring a large pot of salted water to a boil for the pasta, and a smaller saucepan of salted water to a boil for the peas.
2. Blanch the peas in the small saucepan until tender, approximately 5 minutes, depending on their size and starchiness—tasting them is the best gauge.
3. Drain and set aside. (If using frozen peas, prepare them according to package instructions.)
4. In a large, straight-sided saute pan, brown the pancetta over a medium flame, 5 to 7 minutes.
5. Transfer the pancetta to a paper-towel-lined plate and set aside.
6. Spoon some of the rendered fat out of the pan, leaving about 2 tablespoons.
7. Season the shrimp with salt and pepper. Add the shrimp to the pan and saute for 5 to 6 minutes, turning them midway, until opaque.
8. Turn off the flame, leaving the shrimp in the saute pan.
9. Add the fresh pasta to the large pot of boiling water and cook for 1 minute less than the package instructs, for al dente.
10. Drain the pasta in a colander and add to the pan of shrimp.
11. Return the pan to a medium flame, and add the blanched peas, pancetta, tarragon, and the 1/2 cup olive oil.
12. Season with 1 tsp of sea salt and 1 tsp freshly ground black pepper; toss with tongs to fully combine.
13. Divide the pasta in shallow bowls, and drizzle each bowl with high-quality olive oil, and finish with a sprinkling of coarse sea salt and freshly ground black pepper. Serve immediately.