Serves 2
Ingredients
- 1/2 red bell pepper, diced medium
- 2-3 cloves garlic, finely chopped
- 1/2 yellow onion, diced medium
- 4 scallions diced
- 1 1/2 cups baby spinach leaves
- 1/2 lb. peeled shrimp
- 1/3 cup ricotta cheese
- 1/4 cup 1% milk
- 1/4 tsp. red pepper flakes
- 1/4 tsp salt
- freshly ground black pepper to taste
- 1 Tbs olive oil
- 1/3 lb fettuccine
- 2 quarts water
- 1 Tbs salt
Procedure
- Bring water to boil
- Add salt and fettuccine
- Stir the fettuccine to avoid sticking
- While fettuccine is cooking (about 8 minutes), begin the sauce
- Heat olive oil in saute pan over medium high heat
- Add red pepper flakes to the oil
- Add garlic to oil and cook for 30 seconds or until fragrant.
- Add onion and cook until softened
- Add red bell pepper to the garlic and onion mixture and cook for 2 minutes.
- Add scallions to the mixture and cook 1 minutes
- Add shrimp and cook until just turning pink, about 3-4 minutes
- In a small bowl, combine the ricotta and milk to thin the ricotta; add to the sauce and mix until throughly combined
- Taste and adjust seasoning.
- Drain the fettuccine and add to the sauce; toss or fold the pasta to combine with the sauce and heat through.
- Garnish with freshly ground black pepper and Parmesan cheese
Possible garnishes
Chives, parsley, or other fresh herbs