Pasta & Shrimp With Ricotta Cheese Sauce |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
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I haven't tried this yet. it was just wasting away in my recipe box. Ingredients:
2 large garlic cloves, finely chopped |
1/4 teaspoon crushed red pepper flakes |
1 teaspoon reduced-calorie margarine |
1/2 cup skim milk |
3/4 cup ricotta cheese, part skim |
8 ounces small shrimp, shelled, deveined, sliced lengthwise |
1 (10 ounce) package frozen peas, completely thawed |
2 tablespoons parsley, chopped |
1/2 teaspoon salt |
1/8 teaspoon nutmeg |
2 -3 dashes tabasco sauce |
1/4 cup low-fat monterey jack cheese, shredded, 1 oz |
12 ounces linguine |
Directions:
1. Saute garlic and red pepper flakes in hot margarine in a 10 nonstick skillet for 2 minutes or until garlic is golden.
2. Whisk in milk and ricotta until smooth.
3. Add shrimp, peas, parsley, salt, nutmeg and Tabasco sauce.
4. Cook over medium-low heat 3-4 minutes or until shrimp turn pink.
5. Stir in cheese.
6. Meanwhile cook linguine in a large pot of boiling water following package directions.
7. Drain and rinse quickly in hot water and transfer to a large bowl.
8. Top pasta with the hot shrimp sauce and toss well to coat.
9. Serve immediately.
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