Directions:
- Saute garlic and red pepper flakes in hot margarine in a 10 nonstick skillet for 2 minutes or until garlic is golden.
- Whisk in milk and ricotta until smooth.
- Add shrimp, peas, parsley, salt, nutmeg and Tabasco sauce.
- Cook over medium-low heat 3-4 minutes or until shrimp turn pink.
- Stir in cheese.
- Meanwhile cook linguine in a large pot of boiling water following package directions.
- Drain and rinse quickly in hot water and transfer to a large bowl.
- Top pasta with the hot shrimp sauce and toss well to coat.
- Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1219.65 Kcal (5106 kJ) | ||
| Calories from fat | 397.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 44.18g | 68% | |
|---|---|---|---|
| Cholesterol | 153.84mg | 51% | |
| Sodium | 2221.12mg | 93% | |
| Potassium | 360.91mg | 8% | |
| Total Carbs | 161.84g | 54% | |
| Sugars | 7.46g | 30% | |
| Dietary Fiber | 12.26g | 49% | |
| Protein | 47.63g | 95% | |
| Vitamin C | 9.7mg | 16% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 5.1mg | 28% | |
| Calcium | 513.7mg | 51% | |
| Amount Per 100 g | |||
| Calories | 255.68 Kcal (1070 kJ) | ||
| Calories from fat | 83.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.26g | 68% | |
|---|---|---|---|
| Cholesterol | 32.25mg | 51% | |
| Sodium | 465.63mg | 93% | |
| Potassium | 75.66mg | 8% | |
| Total Carbs | 33.93g | 54% | |
| Sugars | 1.56g | 30% | |
| Dietary Fiber | 2.57g | 49% | |
| Protein | 9.98g | 95% | |
| Vitamin C | 2mg | 16% | |
| Iron | 1.1mg | 28% | |
| Calcium | 107.7mg | 51% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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