Shrimp over Lemony Ricotta Linguini

This recipe is extra fancy because of the lemon pepper linguini that I happen to have from the market we went to a few weeks back.  Of course you can make this with regular linguini, and I'm sure it will be JUST as fabulous!

Ingredients:
*Double this recipe if you are making it for more than 2-3 people

1/2 lb. of lemon pepper linguini (or regular) - *preserve 3-4 tbsp. of pasta water before straining

2 tbsp. of extra-virgin olive oil

1 tbsp. of butter

8-12. oz of small shrimp

4 oz. of mushrooms
1 clove of garlic - minced

4 tbsp. of lemon juice

1 tbsp. of lemon zest

salt, pepper, red pepper flakes (to taste)

2 cups of part-skim ricotta

1/2 cup of half and half
2 tbsp. of chopped fresh parsley 

Directions:

1.  In a saucepan over medium heat, heat extra-virgin olive oil & melt butter - cook mushrooms until they soften (about 4-5 minutes).  Add garlic, lemon zest, lemon juice, and shrimp, cook until shrimp are pink (about  another 7-8 minutes...may need to crank the head up a bit).  Add salt, pepper, and red pepper flakes to taste.  

2.  Boil water, cook pasta according to directions.  Save a few tablespoons of pasta water before straining.  

3.  In a seperate bowl, mix together ricotta, half and half, and parmesan cheese.
4.  Turn the heat off of the shrimp sauce mixture and let cool for a few minutes before slowly adding the ricotta/half and half, and parmesan mixture into the pan, keep stirring until mixed evenly.  Add a little pasta water if it is too thick.
5.  In a large bowl, Pour shrimp sauce over the linguini....toss evenly so pasta is coated.
6.  Sprinkle with fresh parsley, serve & enjoy!!!