Preparation:
1. Cook penne in boiling salted water.
2. In a large frying pan heat bacon until fat begins to melt. Stir in thawed peas and saute 1-2 minutes; add shrimp.
3. Cook shrimp just until opaque; remove from heat and stir in butter until melted.
4. In a bowl, combine ricotta, salt, pepper and parmesan. Just before serving add 2 Tbsp boiling pasta water and whisk through.
5. Drain penne when al dente, and mix in ricotta. Add bacon/shrimp mixture and toss together. |
