| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Bacon, Cheese, Main dishes, Pasta/noodl, Peas | 6 | Servings | |
INGREDIENTS
| 1 | lb | Penne rigate pasta |
| 1/4 | Puond bacon; cut in narrow strips | |
| 1/4 | c | Frozen peas; thawed |
| 1/2 | lb | Medium shrimp; peeled/trimed |
| 2 | tb | Butter; (1 used less) |
| 1/2 | c | Ricotta cheese; * see below |
| Salt and pepper | ||
| 1 1/2 | tb | Parmesan cheese; grated** |
INSTRUCTIONS
I 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 didn't 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 <bobbi744@sojourn.com> on Jan 16, 1998
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