1 tbsp Olive Oil
1 tbsp Butter
8 oz Shrimp
1 cup Sliced Mushrooms, about 4 oz.
1 Clove (large) Garlic, crushed
8 oz Rotelle
1 cup Frozen Peas, thawed
1 cup Heavy Cream
1/2 cup Ricotta Cheese
2 tbsp Fresh Parsley
1/2 tsp Salt
1/2 tsp Pepper
Parmesan Cheese
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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.
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