Instructions: I cut this recipe in half to serve two. We each had a very large helping and there was a generous serving leftover.

* I did not have ricotta cheese and didnt want to buy it for the 1/4 cup I would use here, so I used 1 slice of provolone cheese, minced and enough fatfree sour cream to equal the 1/4 cup ricotta cheese.

** I used fat-free Parmesan cheese

Cook Penne in boiling salted water. In a large fryping pan, heat bacon until fat begins to melt. Stir in thawed peas and saute for 1-2 minutes before adding the shrimp. Cook until just done. Remove from heat and stir in 1-2 Tbsp. butter until melted. In a bowl, combine ricotta, salt, pepper and Parmesan. Just before serving add 2 Tbsp. boiling pasta water and whisk thoroughly.

Drain penne when al dente and mix in ricotta. Add bacon-shrimp mixture and toss well before serving.

Serving Ideas : Serve with wilted spinach or spinach salad.

NOTES : This was delicious.

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