1. Saute garlic and red pepper flakes in hot margarine in a 10" nonstick skillet for 2 minutes or until garlic is golden. 2. Whisk in milk and ricotta until smooth. 3. Add shrimp, peas, parsley, salt, nutmeg and Tabasco sauce. 4. Cook over medium-low heat 3-4 minutes or until shrimp turn pink. 5. Stir in cheese. 6. Meanwhile cook linguine in a large pot of boiling water following package directions. 7. Drain and rinse quickly in hot water and transfer to a large bowl. 8. Top pasta with the hot shrimp sauce and toss well to coat. 9. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
