- Portion size 4 servings
- Credits : Irmeli Paulin
MethodStart a large pot of water to boil and add the pasta (spaghetti, fettucini, etc.) at some point during the below process so it's all done at the same time. If you're unsure, cook the sauce and leave it on low to keep warm while you cook the pasta.
Heat the butter in a saucepan and cook the garlic and red pepper flakes a few minutes, until the garlic is softened.
In a small bowl whisk together the ricotta and milk, then add to the pan and stir until warmed. Mix in the parsley, shrimp, frozen peas and nutmeg. If the shrimp is raw, heat at a very low simmer until cooked through. If the shrimp is cooked, just heat through.
Pour sauce all over pasta and stir. Serve immediately, sprinkling generously with cheese.