1 lb Penne rigate pasta
1/4 Puond bacon, cut in narrow strips
1/4 cup Frozen peas, thawed
1/2 lb Medium shrimp, peeled/trimed
2 tbsp Butter, (1 used less)
1/2 cup Ricotta cheese, * see below
Salt and pepper
1 1/2 tbsp Parmesan cheese, grated**
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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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