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, .

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