Bring a large pot of salted water to a boil for the pasta.

Bring a smaller saucepan of salted water to a boil for the peas.

Blanch the peas in the small saucepan until tender, about 5 minutes. Drain and set aside.

If using frozen peas, prepare them according to package instructions.

In a large, straight-sided saute pan, brown the pancetta over medium heat for 5 to 7 minutes.

Transfer the pancetta to a paper-towel-lined plate and set aside, reserving about 2 tablespoons of rendered fat in the pan.

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.

Turn off the flame, leaving the shrimp in the saute pan.

Add the fresh pasta to the large pot of boiling water and cook for 1 minute less than the package instructs for al dente.

Drain the pasta in a colander and add to the pan of shrimp.

Return the pan to a medium flame, and add the blanched peas, pancetta, tarragon, and the 1/2 cup olive oil.

Season with 1 teaspoon of sea salt and 1 teaspoon freshly ground black pepper; toss with tongs to fully combine.

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.