Penne with shrimp and bacon

6 Servings

Ingredients

Quantity Ingredient
1 pounds Penne rigate pasta
¼ Puond bacon; cut in narrow strips
¼ cup Frozen peas; thawed
½ pounds Medium shrimp; peeled/trimed
2 tablespoons Butter; (1 used less)
½ cup Ricotta cheese; * see below
Salt and pepper
1½ tablespoon Parmesan cheese; grated**

Directions

I cut this recipe in half to serve two. We each had a very large helping and there was a generous serving leftover.

* I did not have ricotta cheese and didn't want to buy it for the ¼ cup I would use here, so I used 1 slice of provolone cheese, minced and enough fatfree sour cream to equal the ¼ cup ricotta cheese.

** I used fat-free Parmesan cheese Cook Penne in boiling salted water. In a large fryping pan, heat bacon until fat begins to melt. Stir in thawed peas and saute for 1-2 minutes before adding the shrimp. Cook until just done. Remove from heat and stir in 1-2 Tbsp. butter until melted. In a bowl, combine ricotta, salt, pepper and Parmesan. Just before serving add 2 Tbsp. boiling pasta water and whisk thoroughly.

Drain penne when al dente and mix in ricotta. Add bacon-shrimp mixture and toss well before serving.

Recipe from MC formatting by

bobbi744@...

Serving Ideas : Serve with wilted spinach or spinach salad.

NOTES : This was delicious.

Recipe by: The New Pasta Cookbook Posted to MC-Recipe Digest V1 #1018 by Roberta Banghart <bobbi744@...> on Jan 16, 1998

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