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