Penne and Bacon w/ Shrimp
16 oz penne rigate
1/4 lb bacon, cut into narrow strips
1/2 cup frozen peas, thawed
8oz peeled shrimp, uncooked, cut in half if large
1 1/2 tbs butter
1/2 cup ricotta cheese
salt and ground black pepper to taste
1 tbs grated Parmesan cheese
Cook penne in boiling, salted, water. In large skillet saute bacon until the fat melts; add thawed peas and saute 2 minutes more. Stir in shrimp, cooking and stirring until done. Add butter and lower the heat so that butter melts slowly.
In a bowl combine ricotta, salt, pepper, and Parmesan. Just before serving, add 2 or 3 tbs boiling pasta water and whisk in. Drain penne when al dente and toss with ricotta mixture. Add bacon, shrimp, and peas and toss again before serving.
Serves 4.
List of Ingredients
Instructions
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