Ingredients
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15 oz. Galbani® Whole Milk Ricotta Cheese
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3/4 cup Galbani® Shredded Parmesan Cheese
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1 pound rigatoni pasta, cook as directed
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1/4 cup extra virgin olive oil
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2 garlic cloves, chopped
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20 raw shrimp - de-vein and remove tails
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1 cup frozen peas
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1 cup heavy cream
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1 Tbsp. white truffle oil
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Zest of a lemon
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Fresh parsley, chopped
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Salt and pepper, to taste
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Directions
Cook pasta as directed, strain, but save some of the pasta water as a reserve to add to sauce later in case it is too thick.
In a large skillet on medium heat add olive oil, garlic, shrimp and peas. Cook until shrimp is pink and peas have softened.
Add ricotta and parmesan. Then stir in heavy cream until combined and bring to a light boil. Once it starts lightly bubbling, turn off heat, drizzle in the truffle oil, season with salt and pepper, and add the pasta. Mix all ingredients together.
Plate the pasta. Top with more Parmesan, chopped parsley, fresh lemon zest and serve.
Tips
Chef Tip: You can grill the shrimp for more of a smokey, grilled flavor or try using other vegetables and proteins in this dish, if you prefer.
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