Recipe - Rotelle With Creamy Shrimp Sauce

1 tablespoon Olive Oil
1 tablespoon Butter
8 ounce Shrimp
1 cup Sliced Mushrooms; about 4
oz.
1 Clove (large) Garlic;
crushed
8 ounce Rotelle
1 cup Frozen Peas; thawed
1 cup Heavy Cream
One half cup Ricotta Cheese
2 tablespoon Fresh Parsley
One half teaspoon Salt
One half teaspoon Pepper
Parmesan Cheese

From: beck4@nyc.pipeline.com (Eileen & Bob Holze)

Date: Mon, 1 Jul 1996 22:22:39 GMT
Recipe By: Little Mom

Boil water for rotelle. Cook until tender. In 10" skillet over medium
high heat; heat oil and butter; add shrimp, cook 3 minutes, stirring
frequently until just pink. Add mushrooms and garlic; cook 2 minutes
stirring frequently until mushrooms are softened; add peas, cream and
ricotta to skillet; bring to a boil, cook 12 minutes stirring until peas
are tender and sauce is slightly thickened. Remove from heat, stir in
parsley, salt and pepper. Drain pasta, toss with shrimp mixture and mix
well.

MCRecipe Digest V1 #136

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.