2 lg. cloves garlic, finely chopped
1/4 tsp. crushed red pepper flakes
1 tsp. butter
1/2 c. skim milk
3/4 c. part skim ricotta
8 oz. small shrimp
10 oz. pkg. frozen peas, thawed
2 tbsp. chopped parsley
1/2 tsp. salt
1/8 tsp. nutmeg
2 - 3 dashes liquid red pepper seasoning
1/4 c. shredded monterey jack cheese
12 oz. linguine

Saute garlic and red pepper flakes in hot butter in a 10 inch skillet for 2 minutes or until garlic is golden. Whisk in milk/ricotta until smooth. Add shrimp, peas, parsley, salt, nutmeg and liquid pepper. Cook over medium low heat for 3 - 4 minutes or until shrimp is pink. Stir in cheese. Meanwhile cook linguine. Drain and rinse in hot water. Transfer to a large bowl. Top with hot sauce. Toss well to coat. Serve immediately. Makes 6 servings. 357 calories per serving.