2 lg. cloves garlic, finely chopped
1/4 tsp. crushed red pepper flakes
1 tsp. butter
1/2 c. skim milk
3/4 c. part skim ricotta
8 oz. small shrimp
10 oz. pkg. frozen peas, thawed
2 tbsp. chopped parsley
1/2 tsp. salt
1/8 tsp. nutmeg
2 – 3 dashes liquid red pepper seasoning
1/4 c. shredded monterey jack cheese
12 oz. linguine
Saute garlic and red pepper flakes in hot butter in a 10 inch skillet for 2 minutes or until garlic is golden. Whisk in milk/ricotta until smooth. Add shrimp, peas, parsley, salt, nutmeg and liquid pepper. Cook over medium low heat for 3 – 4 minutes or until shrimp is pink. Stir in cheese. Meanwhile cook linguine. Drain and rinse in hot water. Transfer to a large bowl. Top with hot sauce. Toss well to coat. Serve immediately. Makes 6 servings. 357 calories per serving.
12 oz. pkg. fettuccine
3 tbsp. butter
1/2 c. finely chopped onion
2 to 3 garlic cloves, minced
1 1/2 lbs. cooked lg. shrimp
2 tbsp. butter
1 1/2 c. whipping cream
2/3 c. grated Parmesan cheese
1/4 to 1/2 tsp. salt
Dash of pepper
5 c. broccoli flowerets, cooked, drained
Cook fettuccine in salted water to desired doneness as directed on package. Drain; rinse with hot water. Meanwhile, in large skillet melt 3 tablespoons butter; saute onion and garlic until tender. Add shrimp; saute 2 to 3 minutes or until thoroughly heated.
Remove shrimp from skillet; keep warm. Add 2 tablespoons butter and cream to skillet; heat until butter melts. Stir in Parmesan cheese, salt and pepper.
In large saucepan, combine fettuccine, broccoli and cream mixture; cook gently until thoroughly heated. Place fettuccine mixture on warm serving platter; spoon shrimp over top. 6 to 8 servings.
TIP: If desired, shrimp can be butterflied by making a lengthwise cut through outer edge of shrimp.
3/4 lb. fettuccine or other pasta
1 Tbsp. unsalted butter
1 lb. cooked shrimp, thawed and drained
2 Tbsps. olive oil
3/4 lb. onions\cooked, thinly sliced
4 cloves garlic, minced
3/4 lb. zucchini\cooked, cut into 1/2 inch cubes
1/4 cup sun dried tomatoes, minced
1 tsp. dried basil
1/4 cup grated Parmesan cheese
Cook fettuccine in boiling salted water 8-10 minutes or until al dente. Drain pasta and return to saucepan. Toss with butter and shrimp and keep warm. Heat oil in a heavy nonstick skillet over medium high heat. SautÃ© onions 2-3 minutes, stirring frequently. Add garlic and zucchini and continue to sautÃ© another 4-5 minutes or until zucchini softens. Stir in tomatoes, basil, and salt and pepper to taste. Combine vegetables, shrimp and pasta in a serving bowl. Serve with Parmesan.