I love seafood pasta recipes.

This shrimp pasta recipe with creamy ricotta sauce and peas is an quick and easy dinner recipe, perfect for a weeknight dinner.

Prep time: 20 minutes

Cook time: 10 minutes

Ingredients:
2 large cloves garlic, finely chopped
1/4 teaspoon crushed red pepper flakes
1 teaspoon reduced calorie margarine
1/2 cup skim milk
3/4 cup partly skimmed ricotta cheese
8 ounces small shrimp, shelled, deveined and sliced lengthwise
1 package (10 ounces) frozen peas, thawed completely
2 tablespoons chopped parsley
1/2 teaspoon salt
1/8 teaspoon nutmeg
2 - 3 dashes of liquid red pepper seasoning or hot sauce of your choice
1/4 cup shredded, low fat monteray jack cheese
12 ounces rotini (or whatever pasta shape you prefer)

Directions:
Begin to boil a pot of water to cook the pasta. Once the water boils, cook the pasta according to directions on the package.

Sauté garlic and red pepper flakes in margarine in 10 inch non-stick skillet for 1 minute or until garlic is golden. Whisk in the milk and ricotta cheese until it is all smooth. Add the shrimp, peas, parsley, salt, nutmeg and liquid red pepper seasoning. Cook over a medium low heat for 3 - 4 minutes or until the shrimp turn pink. Stir in the cheese mixture.

When the pasta is cooked, drain it. Transfer the pasta to a large bowl and top it with the hot sauce. Toss well to coat the pasta.

Serve immediately.

• Change it up by using a different pasta shape. Use penne or fusilli (as in the image above). It will taste just as good but give it a different look.

Makes about 6 servings.