Email to Marilee Manson      

Recipe Categories: MarileeM's HOME PAGEABM ALaughADay Amish APPETIZERS BBQ BeautyProducts Beef BEVERAGES BREAD BREAKFAST BusyMomsQuickEasy CAKESandPIES CANDY Canning CASSEROLES ChiliRecipes Christmas CookingForACrowd CookingForTwo CookingTips CopyCatRecipes Crafts CROCKPOT DESSERTS DIABETIC DipsDressings Easter ETHNIC ExpressYourself FISHandSEAFOOD ForOurAnimalFriends FRUIT GermanDesserts GermanRecipes GiftsInAJar GroundBeef HolidayMainDish HolidayTreats HouseholdHints Italian KidPleaser Lamb LeftoverIdeas MEATS Mexican MicrowaveRecipes oldhomerecipe Oriental PASTA Pies PIZZA PoemsandStorys Pork Potpourri POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS TechnologyRelated Veal VEGETABLES

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.