Rotelle with Creamy Shrimp Sauce

2 Servings

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Rotelle with Creamy Shrimp Sauce Ingredients

1 tb Olive Oil	1 c Heavy Cream
1 tb Butter	1/2 c Ricotta Cheese
8 oz Shrimp	2 tb Fresh Parsley
1 c Sliced Mushrooms; about 4	1/2 ts Salt
1 Clove (large) Garlic;	1/2 ts Pepper
8 oz Rotelle	Parmesan Cheese
1 c Frozen Peas; thawed

Instructions for Rotelle with Creamy Shrimp Sauce

From: beck4@nyc.pipeline.com (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 Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: ShrimpCuisine: Uncategorized