Shrimp with pasta

Matt of course wants shrimp for dinner, but rather than doing our usual I am going to mix it up a little today. Normally Ricotta cheese is used in lasagna, but mixed into a pasta dish it is very creamy. To cut the fat content from this dish, lessen the pancetta or replace it with chicken, use part skim ricotta cheese, for a general more healthy dish replace the pasta with a whole wheat variety.

1 pound pasta -- penne

1/4 pound pancetta -- cut in narrow strips
1/4 cup frozen peas -- thawed
1/2 pound medium shrimp -- peeled/trimmed
2 tablespoons butter
1/2 cup ricotta cheese
salt and pepper
1 1/2 tablespoons Parmesan cheese -- grated

Cook penne in boiling salted water.In a large frying pan heat pancetta until fat begins to melt. Stir in thawed peas and saute for 1 to 2 minutes before adding shrimp. Cook until just done. Remove from heat and stir in butter until melted.In a bowl combine ricotta, salt, pepper and Parmesan. Just before serving, add 1 or 2 tablespoons boiling pasta water and whisk through.Drain penne when al dente and mix in ricotta. Add pancetta, shrimp and peas and toss together before serving.