2 lg. cloves garlic, finely chopped
1/4 tsp. crushed red pepper flakes
1 tsp. reduced-calorie butter
1/2 c. skim milk
3/4 c. part-skim Ricotta
8 oz. sm. shrimp, shelled, deveined and sliced lengthwise
1 pkg. (10 oz.) frozen peas, thawed completely
2 tbsp. chopped parsley
1/2 tsp. salt
1/8 tsp. nutmeg
2 to 3 dashes liquid red pepper seasoning
1/4 c. shredded, low-fat Monterey Jack cheese (1 oz.)
12 oz. linguine

1. Saute garlic and red pepper flakes in hot butter in a 10 inch nonstick skillet for 2 minutes or until garlic is golden.

2. Whisk in milk and Ricotta until smooth. Add shrimp, peas, parsley, salt, nutmeg, and liquid red pepper seasoning.

3. Cook over medium-low heat for 3 to 4 minutes or until shrimp turn pink. Stir in cheese.

4. Meanwhile, cook linguine in a large pan of boiling water following package directions. Drain and rinse quickly in hot water. Transfer to large bowl.

5. Top pasta with hot sauce. Toss well to coat. Serve immediately. Makes 6 servings.

Per serving: 375 calories, 113 mg. cholesterol, 2 g. dietary fiber, 7 g. fat, 368 mg. sodium.