Recipe - Penne With Salad Stuff (Mf)

1 pound Penne rigate pasta
One fourth Puond bacon; cut in narrow
strips
One fourth cup Frozen peas; thawed
One half pound Medium shrimp; peeled/trimed
2 tablespoon Butter; (1 used less)
One half cup Ricotta cheese; * see below
Salt and pepper
1 One half tablespoon Parmesan cheese; grated**

I cut this recipe in half to serve two. We each had a very large helping
and there was a generous serving leftover.

* I did not have ricotta cheese and didn't want to buy it for the One fourth cup I
would use here, so I used 1 slice of provolone cheese, minced and enough
fatfree sour cream to equal the One fourth cup ricotta cheese.

** I used fatfree Parmesan cheese

Cook Penne in boiling salted water. In a large fryping pan, heat bacon
until fat begins to melt. Stir in thawed peas and saute for 12 minutes
before adding the shrimp. Cook until just done. Remove from heat and stir
in 12 Tbsp. butter until melted. In a bowl, combine ricotta, salt, pepper
and Parmesan. Just before serving add 2 Tbsp. boiling pasta water and whisk
thoroughly.

Drain penne when al dente and mix in ricotta. Add baconshrimp mixture and
toss well before serving.

Recipe from http://www.ebicom.net/kitchen MC formatting by
bobbi744@sojourn.com

Serving Ideas : Serve with wilted spinach or spinach salad.

NOTES : This was delicious.

Recipe by: The New Pasta Cookbook

Posted to MCRecipe Digest V1 #1018 by Roberta Banghart
bobbi744@sojourn.com on Jan 16, 1998