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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 T Butter, 1 used less
1/2 c Ricotta cheese, * see below
Salt and pepper
1 1/2 T 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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Nutrition (calculated from recipe ingredients)
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Calories: 84
Calories From Fat: 27
Total Fat: 3.1g
Cholesterol: 7.5mg
Sodium: 219.9mg
Potassium: 70.9mg
Carbohydrates: 3.8g
Fiber: <1g
Sugar: <1g
Protein: 10.7g


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