Paulette Vickery's Recipes

BB: LINGUINI AND SHRIMP IN CHEESE SAUCE

fish, main dish

1 teaspoon minced garlic, in a jar
1/4 teaspoon red pepper flakes
3 teaspoon liquid butter buds
3/4 cup nonfat ricotta cheese
1/2 cup skim milk
8 oz small cooked frozen shrimp
1 pkg frozen peas, 10oz
1/2 teaspoon salt
1/8 teaspoon nutmeg
1/4 teaspoon tobasco sauce
1/2 cup nonfat motzarella cheese
12 oz uncooked linguini

Saute garlic and pepper flakes in butter buds for 2 minutes. Add milk, ricotta, shrimp, and peas. Cook until smooth. Add nutmeg, tobasco sauce, and salt. Cover and cook on low heat for about 4-5 minutes. Stir in peas. Pour sauce over cooked linguini and toss well to coat. Per serving: fat 0.7 G, cholesterol 56 MG, fiber 2 G, calorries 144, 4 percent from fat, protein 14 G, carbohydrate 19 G, sodium 171 MG.

Yield: 6 servings





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