Pasta & Shrimp With Ricotta Cheese Sauce

• 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

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

garlic, red pepper, margarine, milk, ricotta cheese, shrimp, frozen peas, parsley, salt, nutmeg, tabasco sauce, lowfat monterey jack cheese, linguine

Taken from www.food.com/recipe/pasta-shrimp-with-ricotta-cheese-sauce-236728 (may not work)