Lemon Ricotta Pasta with Shrimp

This flavorful Lemon Ricotta Pasta with Shrimp recipe is perfect for warmer weather, so you and your family can kick back on the patio and enjoy a light, a fresh pasta dish with creamy ricotta, succulent shrimp, brightened with lemon juice, and fresh organic baby spinach.

I love whipping up a fabulously fast delicious creamy pasta, it’s so easy since I usually always have fresh or frozen shrimp on hand. As a matter of a fact living in an Italian-American home, we usually have all of the ingredients on hand to make Lemon Ricotta Pasta with Shrimp. It’s a win-win situation when it’s a quick recipe and you have the ingredients to boot Y’all.

Lemon Ricotta Pasta with ShrimpPasta is definitely my downfall at times Y’all, I simply adore it and all its versatile uses. I’m OK with loving pasta in an insane way most days. I just try to stick to the organic pasta brands and eat it in moderation. If you are trying to be a bit health conscious, you can use organic, gluten-free, or better yet your own homemade pasta that you have complete control of the ingredients used.

This is a great recipe for any type of pasta really, I just love Angel Hair Pasta so much. I served mine with al dente Angel Hair. The sauce goes great over several noodles you can find right in the pasta aisle at your local market.  I have tried several different ones with it and each time the family enjoyed the dish. I have listed about 5 pasta types below for you that also work well with this dish. Feel free to use what you have in the pantry.

Types of Noodles that work well with this recipe:
  • Fettuccine: Flat ribbons of pasta.
  • Linguine: Long, thin, flat strips of pasta that resemble flattened spaghetti.
  • Tagliatelle: Flat ribbons of pasta, somewhere between fettuccine and pappardelle in width.
  • Pappardelle: Thick, flat ribbons of pasta. Almost like fettuccine, but significantly wider.
  • Penne: Medium-sized ridged tubes of pasta with edges cut diagonal.

Lemon Ricotta Pasta with ShrimpSee how creamy and amazing this recipe looks? You can thank the ricotta, parmesan cheese, heavy cream, and pasta water for all that dreamy creaminess over those wonderful Angel Hair Noodles that are cooked al dente. Some of you might be wondering two things when reading this right now…

  1. Why do you add the pasta water to the recipe? By adding about a ladle full of water to the sauce before adding the pasta, the salty, starchy water will lend flavor to the sauce and will help the sauce adhere to the pasta a little better.
  2. What does al dente mean? Cooked yet, still firm to the bite. Dry pasta usually will have directions to cook the pasta al dente on the back of the box or package if you are unsure how long it takes to achieve.
A few tips for perfect pasta:
  1. Skip adding any type of oil to the water. Adding oil to the water, or to cooked pasta to keep it from sticking will cause your sauce to slide off the pasta noodles.
  2. Use plenty of cold water to fill a large pasta pot, so that once the pasta begins to cook and expand, there will be plenty of room for the noodles to move freely in the pot.  Make sure your pot comes to a full boil before adding any pasta to it.
  3. Don’t skip adding salt to the water right before adding the uncooked pasta, use at least 1 teaspoon of salt to a gallon of water.
  4. Bring the water to a full boil before even thinking of adding the pasta, and stir continuously for a minute or so when you first add the pasta to prevent it from sticking. After that stir occasionally.
  5. Carefully read the pasta packaging, different types of pasta usually have different cooking times, I use the al dente method.
  6. Drain the pasta just enough to remove most of the water, however, don’t let the drained pasta sit. As it cools, the starches will firm up and the pasta will stick back together. Also, don’t forget to reserve about 1/2 cup of the pasta water.
  7. Add pasta to the sauce immediately. Always have the sauce ready before you cook the pasta.  Keep the sauce on a warm heat setting in a large, wide saucepan, large enough to add the cooked pasta too. Add the cooked pasta immediately.

Lemon Ricotta Pasta with Shrimp

 

Ingredients needed to make Lemon Ricotta Pasta with Shrimp
  • 4 tablespoons extra-virgin olive oil
  • 1 and 1/2  pounds jumbo shrimp
  • 5 cloves garlic, chopped
  • 10 ounces fresh baby spinach, steamed just until slightly to wilted
  • Pinch of red pepper flakes
  • Kosher Salt, to taste
  • Fresh ground Black pepper, to own taste
  • 3 tablespoons lemon juice
  • 1 1/2 teaspoons lemon zest
  • 1 1/2 cups ricotta cheese
  • 1/4 cup heavy cream + more to thin
  • 2/3 cup Parmesan cheese, finely shredded, plus more for serving
  • 1 pound dry Angel Hair pasta or Thin Spaghetti
  • Sliced lemons, for serving, optional

 

 

5 from 6 votes
Lemon Ricotta Pasta with Shrimp
Lemon Ricotta Pasta with Shrimp
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
This flavorful Lemon Ricotta Pasta with Shrimp recipe is perfect for warmer weather, so you and your family can kick back on the patio and enjoy a light, a fresh pasta dish with creamy ricotta, succulent shrimp, brightened with lemon juice, and fresh organic baby spinach.
Course: Main Course
Cuisine: American
Keyword: Lemon, pasta, ricotta, shrimp
Servings: 8 people
Calories: 960 kcal
Author: Heidy McCallum
Ingredients
  • 4 tablespoons extra-virgin olive oil
  • 1 1/2 pounds fresh or frozen jumbo shrimp shells removed
  • 5 cloves garlic chopped
  • 10 ounces baby spinach leaves
  • 1 pinch red pepper flakes
  • kosher salt to own taste
  • freshly ground black pepper to own taste
  • 1 1/2 teaspoons lemon zest
  • 3 tablespoons lemon juice
  • 1 1/2 cups ricotta cheese
  • 1/4 cup heavy cream or half and half cream
  • 1/2 cup Parmesan cheese + more to serve
  • 1 pound angel hair pasta cooked al dente
Instructions
  1. Start the cooking process of the pasta, be sure to see tips and tricks on the blog for the best pasta- cook al dente per package instructions. About 7-8 minutes
  2. Place a large metal skillet on medium heat till skillet has heated, add about 2-3 tablespoons of olive oil to the metal skillet, add thawed jumbo shrimp, let cook for 2-3 minutes before adding chopped garlic, then add baby spinach leaves, red pepper flakes, kosher salt, and freshly ground black pepper. Cook till shrimp has turned white and spinach slightly wilts. Reserve for a few minutes. 
  3. Once the pasta has finished cooking, lightly drain, reserve 1 ladle of pasta water, add the pasta to the large metal skillet with the cooked shrimp, the last tablespoon of olive oil, lemon zest, lemon juice, ricotta cheese, heavy cream, and parmesan cheese. Toss to combine the ingredients.
  4. Serve with additional parmesan cheese and sliced lemons

 

 

 

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