Rotelle With Creamy Shrimp Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Pasta | 2 | Servings | |
INGREDIENTS
| 1 | T | Olive Oil |
| 1 | T | 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 | T | Fresh Parsley |
| 1/2 | t | Salt |
| 1/2 | t | Pepper |
| Parmesan Cheese |
INSTRUCTIONS
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 Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 1192
Calories From Fat: 774
Total Fat: 88g
Cholesterol: 415.1mg
Sodium: 3020.9mg
Potassium: 1350.9mg
Carbohydrates: 39.1g
Fiber: 8.1g
Sugar: 5.4g
Protein: 66.6g