Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    olive oil
   1      tablespoon    butter
   8      ounces        shrimp
   1      cup           sliced mushrooms -- about 4 oz.
   1      large   clov  garlic -- crushed
   8      ounces        rotelle
   1      cup           frozen peas -- thawed
   1      cup           heavy cream
     1/2  cup           ricotta cheese
   2      tablespoons   fresh parsley
     1/2  teaspoon      salt
     1/2  teaspoon      pepper
                        parmesan cheese

Preparation:

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.