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Shrimp Fettucine with Ricotta, Tomatoes, and Basil

This is one of the easiest recipes I've found in a long time. And being a pasta FREAK, I just love it.


1 pound of medium cooked shrimp
1 package (9 ounces) refrigerated fettuccine
4 tbls butter, melted
3/4 cup of ricotta cheese
1/2 cup grated parmesan cheese
1 large tomato, chopped (about 1 cup)
2 tbl coarsely chopped fresh basil
1 large clove garlic, finely chopped


1. Cook fettuccine according to package directions. Drop the precooked shrimp in the pasta water for the last minutes. Drain. Then return pasta and shrimp to the pot.
2. Stir together, the butter, ricotta cheese, and 1/3 cup of the parmesan...then toss with the hot fettuccine.
3. Top the fettuccine/shrimp with the chopped tomato, basil, and remaing parmesan cheese.p