Try this Penne with Shrimp and Bacon recipe, or contribute your own.
Suggest a better descriptionI 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 didnt want to buy it for the 1/4 cup I would use here, so I used 1 slice of provolone cheese, minced and enough fatfree sour cream to equal the 1/4 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 http://www.ebicom.net/kitchen MC formatting by bobbi744@sojourn.com 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
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Serving Size: 1 Serving (113g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 218 | ||
Calories from Fat: 16 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 55.2mg | 17 % | |
Sodium 45.5mg | 2 % | |
Potassium 135.3mg | 4 % | |
Total Carbohydrate 41.4g | 12 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 41.4g | ||
Protein 8.6g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 218
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