• 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.

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Comments
  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!

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