8ouncesshrimp, small, shelled, deveined and sliced lengthwise
10ouncespeas, frozen, thawed completely
1/2 red pepper, chopped
2tablespoonsparsley, chopped
1/2teaspoonsalt
1/8teaspoonnutmeg
2 - 3dasheshot sauce
1/4cupcheese, Monteray jack, shredded
12ouncesrotini pasta, or whatever pasta shape you prefer
Instructions
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, peppers, 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.