Rotelle with Creamy Shrimp Sauce
Source of Recipe
recipe softwear
1 Tb Olive oil
1 Tb Butter
8 Oz Shrimp
1 C Sliced mushrooms -- about 4 -oz.
1 Lg Garlic -- crushed
8 Oz Rotelle
1 C Frozen peas -- thawed
1 C Heavy cream
1/2 C Ricotta cheese
2 Tb Fresh parsley
1/2 Ts Salt
1/2 Ts Pepper
Parmesan cheese
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.
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