Pasta & Shrimp With Ricotta Cheese Sauce

Submitted by Oolala

"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."

 

• Ready In: 30mins
• Ingredients: 13
• Serves: 2

ingredients

• 2 large garlic cloves, finely chopped
• 1⁄4 teaspoon crushed red pepper flakes
• 1 teaspoon reduced-calorie margarine
• 1⁄2 cup skim milk
• 3⁄4 cup ricotta cheese, part skim
• 8 ounces small shrimp, shelled, deveined, sliced lengthwise
• 1 (10 ounce) package frozen peas, completely thawed
• 2 tablespoons parsley, chopped
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon nutmeg
• 2 -3 dashes Tabasco sauce
• 1⁄4 cup low-fat monterey jack cheese, shredded, 1 oz
• 12 ounces linguine

directions

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

Reviews

[eileenflatley]

this recipe was terrible. don't let the mixture simmer. it curdles. yuck.