Instructions: Directions: In a blender, combine the ricotta cheese, garlic clove, basil, and non-fat milk. Blend until smooth and set aside. In a large saute pan, heat the olive oil. Saute the garlic, shallots, and red pepper flakes. Add the mushrooms and shrimp and cook for 5 minutes, until shrimp are cooked through. Add the white wine and cook for 1 minute. Add the blended ricotta mixture and cook until hot. Toss with the linguine and garnish with parsley.

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