Rotelle with creamy shrimp sauce
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive Oil |
| 1 | tablespoon | Butter |
| 8 | ounces | Shrimp |
| 1 | cup | Sliced Mushrooms; about 4 oz. |
| 1 | Clove (large) Garlic; crushed | |
| 8 | ounces | Rotelle |
| 1 | cup | Frozen Peas; thawed |
| 1 | cup | Heavy Cream |
| ½ | cup | Ricotta Cheese |
| 2 | tablespoons | Fresh Parsley |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| Parmesan Cheese | ||
Directions
From: beck4@... (Eileen & Bob Holze) Date: Mon, 1 Jul 1996 22:22:39 GMT Recipe By: Little Mom
Boil water for rotelle. Cook until tender. In 10" skillet over medium high heat; heat oil and butter; add shrimp, cook 3 minutes, stirring frequently until just pink. Add mushrooms and garlic; cook 2 minutes stirring frequently until mushrooms are softened; add peas, cream and ricotta to skillet; bring to a boil, cook 1-2 minutes stirring until peas are tender and sauce is slightly thickened. Remove from heat, stir in parsley, salt and pepper. Drain pasta, toss with shrimp mixture and mix well.
MC-Recipe Digest V1 #136
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .