Pasta & Shrimp With Ricotta Cheese Sauce - cooking recipe

Ingredients

2 large garlic cloves, finely chopped
1/4 teaspoon crushed red pepper flakes
1 teaspoon reduced-calorie margarine
1/2 cup skim milk
3/4 cup ricotta cheese, part skim
8 ounces small shrimp, shelled, deveined, sliced lengthwise
1 (10 ounce) package frozen peas, completely thawed
2 tablespoons parsley, chopped
1/2 teaspoon salt
1/8 teaspoon nutmeg
2 -3 dashes Tabasco sauce
1/4 cup low-fat monterey jack cheese, shredded, 1 oz
12 ounces linguine

Preparation

Saute garlic and red pepper flakes in hot margarine in a 10\" nonstick skillet for 2 minutes or until garlic is golden.
Whisk in milk and ricotta until smooth.
Add shrimp, peas, parsley, salt, nutmeg and Tabasco sauce.
Cook over medium-low heat 3-4 minutes or until shrimp turn pink.
Stir in cheese.
Meanwhile cook linguine in a large pot of boiling water following package directions.
Drain and rinse quickly in hot water and transfer to a large bowl.
Top pasta with the hot shrimp sauce and toss well to coat.
Serve immediately.