Title: Penne with Shrimp and Bacon
Categories: Pasta Pork Seafood
Yield: 4 Servings
1 | lb | Pasta; penne rigate |
1/4 | lb | Bacon; cut in narrow strips |
1/4 | c | Frozen peas; thawed |
1/2 | lb | Medium shrimp; peele d/trimmed |
2 | tb | Butter |
1/2 | c | Ricotta cheese |
| | Salt and pepper |
1 1/2 | tb | Parmesan cheese; grated |
Recipe by: The New Pasta Cookbook Cook penne in boiling salted water. In a
large frying pan heat bacon until fat begins to melt. Stir in thawed peas
and saute for 1 to 2 minutes before adding shrimp. Cook until just done.
Remove from heat and stir in butter until melted. In a bowl combine
ricotta, salt, pepper and Parmesan. Just before serving, add 1 or 2
tablespoons boiling pasta water and whisk through. Drain penne when al
dente and mix in ricotta. Add bacon, shrimp and peas and toss together
before serving. Typed by Diana Rattray