The past few weeks have been so busy we haven’t had much time to cook at all and I needed to put that steak to an end tonight. Mike was out lawn bowling for a work event so after a quick workout I got cooking.
There was half a container of ricotta in the fridge that had to be used up or thrown out so I made a pasta with fresh Buitoni fettuccini that I had a $1 off coupon for, frozen shrimp and peas and a whole bunch of spices. It turned out a lot better than I thought it would and now Mike and I have lunch for tomorrow.
Ingredients
2 lg. cloves garlic, finely chopped
1/4 tsp. crushed red pepper flakes
1 tbsp butter
1/2 c. skim milk
3/4 c. part-skim Ricotta
8 oz. sm. shrimp, shelled, deveined and sliced lengthwise
1/2 pkg. (8 oz.) frozen peas, thawed completely
1/2 tsp. salt
1/8 tsp. nutmeg
2 to 3 dashes hot sauce such as Sriracha Sauce
1/4 c. shredded, low-fat Monterey Jack cheese (1 oz.)
12-16 oz. refrigerated fettuccini, depends on container size
Directions
1. Saute garlic and red pepper flakes in hot butter in a 10 inch nonstick skillet for 2 minutes or until garlic is golden.
2. Whisk in milk and Ricotta until smooth. Add shrimp, peas, parsley, salt, nutmeg, and hot sauce
3. Cook over medium-low heat for 3 to 5 minutes or until shrimp turn pink. Stir in cheese.
4. Meanwhile, cook fettuccini in a large pan of boiling water following package directions. Drain and rinse quickly in hot water. Transfer to large bowl.
5. Top pasta with hot sauce. Toss well to coat. Serve immediately. Makes 6 servings.
Off to catch up on Top Chef!
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