- 1 pound Pasta
- 1/2 cup grated Romano Cheese
- 4 eggs
- 1 pound Shrimp, peeled and deveined
- 1 small package frozen Peas
- 1 wedge Frescolin Ricotta Salata, crumbled
- 1/4 teaspoon Sea Salt
- Adams Reserve Crushed Red Pepper
- 1 jar Cookwell & Company Honey Lime Vinaigrette
Preheat oven to 350 degrees. cook Pasta according to package directions, drain, add Romano Cheese and eggs, mix well and spread over bottom of Olive Oil greased 13 X 9 inch pan.
Heat Large Skillet over medium high heat, add Honey Lime Vinaigrette and Red Pepper Flakes, when hot add Shrimp and cook for 5 to 8 minutes, stirring frequently.
Add Peas and heat through, then add crumbled Ricotta
Pour Contents over Pasta and mix gently to incoporate
Place in oven and bake for 20 to 25 minutes.
Serve with Spinach Salad and Crusty Bread.
Image may be NSFW.
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Image may be NSFW.Clik here to view.
