Pasta & Shrimp With Ricotta Cheese Sauce

"From a Publix supermarket card which credits the T-factor diet by Martin Katahn, Ph.D. I haven't tried this yet...it was just wasting away in my recipe box."
 
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Ready In:
30mins
Ingredients:
13
Serves:
2

ingredients

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directions

  • Saute garlic and red pepper flakes in hot margarine in a 10" nonstick skillet for 2 minutes or until garlic is golden.
  • Whisk in milk and ricotta until smooth.
  • Add shrimp, peas, parsley, salt, nutmeg and Tabasco sauce.
  • Cook over medium-low heat 3-4 minutes or until shrimp turn pink.
  • Stir in cheese.
  • Meanwhile cook linguine in a large pot of boiling water following package directions.
  • Drain and rinse quickly in hot water and transfer to a large bowl.
  • Top pasta with the hot shrimp sauce and toss well to coat.
  • Serve immediately.

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Reviews

  1. this recipe was terrible. don't let the mixture simmer. it curdles. yuck.
     
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RECIPE SUBMITTED BY

<p>I've collected recipes since I was a teen. After all these years I'm trying to get all my index cards and clippings, that still sound interesting to me, posted here so that I can find them and eventually make them! <br /> <br />I've posted some of my Mom's recipes. I regret not having paid more attention to my Grandmothers' cooking. They made some dishes that I miss and there were/are no recipes for them. <br /> <br />I have a wonderful DH and 2 wonderful sons. They are thrilled that I found this site since they directly benefit from it! Before finding 'Zaar, I was less of a cook and more of a recipe collector but now I try many more things and we're having more fun in the kitchen (at least I am)! <br /> <br />Thanks for all your ratings, comments and help in the forums AND for posting so many great recipes. You've enhanced my cooking skills and expanded my horizons! I've learned so much. <br /> <br />For fun, I also like to read fiction, travel, see movies and shows, shop (and I love to browse thrift shops and rummage/garage sales for cookbooks, etc.). <br /> <br />The discovery of a new dish does more for the happiness of mankind than the discovery of a new star Brillat-Savarin</p>
 
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