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Ingredientes
- 1 Tbsp. extra virgin olive oil
- 1 Tbsp. butter
- 8 ounce shrimp
- 1 c. sliced mushrooms, about 4 ounce.
- 1 lrg clov garlic, crushed
- 8 ounce rotelle
- 1 c. frzn peas, thawed
- 1 c. heavy cream
- 1/2 c. ricotta cheese
- 2 Tbsp. fresh parsley
- 1/2 tsp salt
- 1/2 tsp pepper
- Â Â parmesan cheese
Direcciones
- Boil water for rotelle. Cook till tender. In 10" skillet over medium high heat; heat oil and butter; add in shrimp, cook 3 min, stirring frequently till just pink. Add in mushrooms and garlic; cook 2 min stirring frequently till mushrooms are softened; add in peas, cream and ricotta to skillet; bring to a boil, cook 1-2 min stirring till peas are tender and sauce is slightly thickened. Remove from heat, stir in parsley, salt and pepper.
- Drain pasta, toss with shrimp mix and mix well.
