Instructions: Boil water for rotelle. Cook until tender. In 10" skillet over medium high heat; heat oil and butter; add shrimp, cook 3 minutes, stirring frequently until just pink. Add mushrooms and garlic; cook 2 minutes stirring frequently until mushrooms are softened; add peas, cream and ricotta to skillet; bring to a boil, cook 1-2 minutes stirring until peas are tender and sauce is slightly thickened. Remove from heat, stir in parsley, salt and pepper.

Drain pasta, toss with shrimp mixture and mix well.

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