Spicy cheesy shrimp pasta

1/2 onion

1/2 red bell pepper

butter

1/3 lb shrimp (for 2 people) 

milk

2 scoops of ricotta cheese

parmesean cheese 

1/2 lb of pasta (I like the Cavatappi or cork screw pasta)

2/3 cup frozen peas, thawed

Garlic powder

salt

pepper

cayenne pepper

In a small bowl, combine garlic powder, salt, pepper and cayenne pepper. Cover a baking sheet with foil and lay the shrimp out in a single layer. 

Sprinkle the spices onto each shrimp and dot with butter. Bake these in an oven (I used my toaster oven) for 20 minutes at 350. 

In a large pan, saute the onions and bell peppers in butter and a little oil. 

I was in a hurry, so I covered them to make them get softer faster. 

Take the onions and pepper out of the pan and set aside. 

Melt 1 tablespoon of butter in the pan and sprinkle the same amount of flour over it. 

Whisk to combine the two into a paste. 

Pour milk over the paste and whisk to make a sauce. 

When it's all the same consistency, add salt, pepper and ricotta cheese. 

Sprinkle some parmesan cheese on the sauce. Remember that parmesan cheese is very salty, so add less salt than you normally would in this dish. 

My sauce was too thick, so I just stirred in some extra milk to thin it out. 

Add the peppers and onions, along with the thawed peas to the sauce. 

Sprinkle some cayenne pepper on the sauce, as much as you like. If the sauce is too salty or spicy at this point, it will even out when you add the pasta. 

Add the pasta to the sauce. Toss together. 

When the shrimp are ready, take them out of the oven. 

Serve the pasta in a bowl and top with the broiled shrimp. 

Enjoy!

Spicy Pasta with Shrimp and Peas

Pancetta (or bacon)

1 onion

1 cup frozen peas

1/2 pound shrimp

Salt and Pepper

Paprika

Garlic Powder

Cayenne Pepper

Chicken Broth

Ricotta Cheese

1/2 a box of Curly Pasta (Or Penne or Bow Tie)

1 clove garlic

Italian Parsley

2/3 cup parmesan cheese (or pecorino romano) 

1 tablespoon butter

Set a pot of water to boil for the pasta. 

In a pan, heat olive oil and pancetta or bacon. 

Add onions, salt and pepper.

In a bowl or a plastic bag, add paprika, cayenne, salt, pepper and garlic powder. Toss the shrimp in the spices until each shrimp is evenly coated. 

Clear a space for the shrimp. Add the shrimp to the pot. 

When the shrimp are starting to turn pink and curl, add the frozen peas. This will help them cook slower. 

When the pasta water boils, add the pasta and cook according to the directions on the box. 

To the shrimp, add 2 cups of chicken broth. Grate a clove of garlic into the pot. 

Add 1/2 cup of ricotta cheese to the sauce. Stir to combine. 

Add a little more salt and as much pepper as you'd like. 

When the pasta is ready, strain it and add to the pot with the shrimp. Stir to coat in the sauce. 

Add parmesan and parsley. Stir to combine. 

If the pasta is too dry, add one tablespoon of butter. 

Taste it to adjust for seasonings. 

It makes about 4 servings.

Enjoy!