| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Pasta | 2 | Servings | |
INGREDIENTS
| 1 | tb | Olive Oil |
| 1 | tb | Butter |
| 8 | oz | Shrimp |
| 1 | c | Sliced Mushrooms; about 4 oz. |
| 1 | Clove (large) 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 |
INSTRUCTIONS
From: [email protected] (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 Glen's MM Recipe Archive, http://www.erols.com/hosey.
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