Shrimp Pasta with Tomatoes and Sweet Peas

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1 lb bucatini
1 tablespoon Kosher salt
¼ cup olive oil
small sweet onion, diced
½ cup red ion, diced (optional)
3 cloves fresh garlic
red and black pepper to taste
zest and juice of ½ lemon
2 lb raw shrimp, (21-25 count), deveined, tail removed
¼ cup wine (white or red)
5 ripe Roma tomatoes, diced
1 cup frozen peas
½ cup heavy cream
2 tablespoons minced fresh flat leaf parsley
In a large stockpot, add water and salt and bring to a boil. Add pasta and cook al dente or slightly undercooked. It will finish cooking in the skillet.
In a large skillet on the stove over medium high heat, add the olive oil and onions and cook until translucent. Add garlic, red and black peppers, lemon zest and juice, and the shrimp to the pan and cook for 3-5 minutes over high heat, stirring often. The garlic should be golden and the shrimp are pink.
Remove the shrimp, and set aside.
Remove the skillet from the flame, and deglaze the pan with wine.
Put the skillet back on the flame, and add the tomatoes and cook another 5 minutes. Add the shrimp back to the pan and stir. Mix in the peas and cream and heat through. Add the al dente pasta to the pan and mix to coat. Add a little pasta water if too dry. Add parsley.
Let pasta and sauce cook a few minutes to marry the flavors.
Pour the contents into a large, warmed pasta bowl.
Serve immediately.
Note: Warm the pasta bowl in a 200 degree oven for 10 minutes.