Title: Penne with Shrimp and Bacon
Categories: Bacon, Cheese, Main dishes, Pasta/noodl, Peas
Yield: 6 Servings

1 lb Penne rigate pasta
1/4 Puond bacon; cut in narrow
-strips
1/4 c Frozen peas; thawed
1/2 lb Medium shrimp; peeled/trimed
2 tb Butter; (1 used less)
1/2 c Ricotta cheese; * see below
Salt and pepper
1 1/2 tb 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 1/4 cup I
would use here, so I used 1 slice of provolone cheese, minced and enough
fatfree sour cream to equal the 1/4 cup ricotta cheese.

** I used fat-free 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 1-2 minutes
before adding the shrimp. Cook until just done. Remove from heat and stir
in 1-2 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 bacon-shrimp 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 MC-Recipe Digest V1 #1018 by Roberta Banghart
on Jan 16, 1998