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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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This delicious recipe makes the perfect amount for two. It's become one of my husband's favorites—it's lighter but still very flavorful and satisfying. Ingredients:
1/2 cup ricotta cheese |
1 tablespoon minced fresh parsley |
1 teaspoon minced fresh basil |
1 teaspoon minced chives |
1 medium carrot |
2 ounces uncooked fettuccine |
1/2 cup fresh or frozen snow peas |
1/2 cup sliced fresh mushrooms |
1/2 pound uncooked medium shrimp, peeled and deveined |
2 teaspoons butter |
1 teaspoon cornstarch |
1/4 teaspoon orange juice |
1 medium tomato, seeded and diced |
salt and pepper to taste |
Directions:
1. In a blender, combine the ricotta cheese, parsley, basil and chives; cover and process until blended; set aside. Using a vegetable peeler, make long thin strips from carrot. Cook fettuccine according to package directions, adding the carrot strips during the last minute of cooking.
2. In a large skillet, saute the snow peas, mushrooms and shrimp in butter for 4-5 minutes or until shrimp turn pink. Combine cornstarch and orange juice until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the tomato; cook 2 minutes longer or until heated through.
3. Drain Fettuccine; toss with ricotta mixture. Add shrimp mixture and gently toss. Season with salt and pepper. Yield: 2 servings.
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