• 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.

  1. belocchio says:

    Any dish with shrimp in it – is my kind of dish. But wait – those other flavours – the honey lemon, the red pepper flakes – that’s an EXPLOSION of taste. Can my tongue handle it. Absolutely. Virginia

  2. coastalcrone says:

    Love red pepper flakes!

Join the conversation! Leave a reply below!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s