1/2 pound uncooked medium shrimp, peeled and deveined
2 teaspoons butter
1 teaspoon cornstarch
1/4 teaspoon orange juice
1 medium tomato, seeded and diced
Salt and pepper to taste
In a blender, combine the ricotta cheese, parsley, basil and chives; cover and process until blended; set aside. Using a vegetable peeler, make long thin strips from carrot. Cook fettuccine according to package directions, adding the carrot strips during the last minute of cooking.
In a large skillet, saute the snow peas, mushrooms and shrimp in butter for 4-5 minutes or until shrimp turn pink. Combine cornstarch and orange juice until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the tomato; cook 2 minutes longer or until heated through.
Drain Fettuccine; toss with ricotta mixture. Add shrimp mixture and gently toss. Season with salt and pepper.