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Lemon Ricotta Pasta with Shrimp

This amazingly flavorful Lemon Ricotta Pasta with Shrimp is perfect for any dinner occasion, so you and your family can enjoy a light, delicious fresh pasta dish with creamy ricotta, succulent shrimp, lemon juice, and fresh organic baby spinach.

I love whipping up a fabulously fast, delicious creamy pasta, and it’s so easy since I usually always have fresh or frozen shrimp on hand. Living in an Italian-American home, we typically 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 already in your home.

 

This amazingly flavorful Lemon Ricotta Pasta with Shrimp recipe is perfect for any dinner occasion, so you and your family can enjoy a light, delicious fresh pasta dish with creamy ricotta, succulent shrimp, lemon juice, and fresh organic baby spinach.Pasta is my downfall at times; I adore it and all its versatile uses. I’m OK with loving pasta in an insane way most days. I try to stick to the organic pasta brands and eat them in moderation. If you are trying to be a bit health conscious, you can use natural, gluten-free, or, better yet, the homemade pasta that you have complete control of the ingredients used.

This is an excellent recipe for any pasta, really, and I 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 five pasta types below for you that also work well with this dish. Feel free to use what you have in the pantry.

 

 

 

This amazingly flavorful Lemon Ricotta Pasta with Shrimp recipe is perfect for any dinner occasion, so you and your family can enjoy a light, delicious fresh pasta dish with creamy ricotta, succulent shrimp, lemon juice, and fresh organic baby spinach.

 

 

 

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.

 

 

A few tips for perfect pasta:

  1. Skip adding any 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 one 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.

 

 

 

 

 

This amazingly flavorful Lemon Ricotta Pasta with Shrimp recipe is perfect for any dinner occasion, so you and your family can enjoy a light, delicious fresh pasta dish with creamy ricotta, succulent shrimp, lemon juice, and fresh organic baby spinach.See how creamy and amazing this pasta 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.

 

Frequently asked Questions

  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.
  3. Can I use thin spaghetti noodles in place of the Angel Hair pasta? Feel free to use thin spaghetti noodles; it will not change the recipe much. See the above information about types of noodles that work well in the method.
  4. What type of shrimp do you recommend to use? I prefer to use wild shrimp, be sure to look for certification from the Marine Stewardship Council or shrimp listed as *Best Choice* or *Good Alternative* on seafoodwatch.org.

 

 

 

 

 

Ingredients needed to make Lemon Ricotta Pasta with Shrimp

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

 

 

 

 

 

This amazingly flavorful Lemon Ricotta Pasta with Shrimp recipe is perfect for any dinner occasion, so you and your family can enjoy a light, delicious fresh pasta dish with creamy ricotta, succulent shrimp, lemon juice, and fresh organic baby spinach.
Print Recipe
5 from 27 votes

Lemon Ricotta Pasta with Shrimp

This amazingly flavorful Lemon Ricotta Pasta with Shrimp recipe is perfect for any occasion, so you and your family can kick back and enjoy a light, deliciously fresh pasta dish with creamy ricotta, succulent shrimp, lemon juice, and fresh organic baby spinach.
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Course: Main Course
Cuisine: American, Italian
Keyword: Lemon, pasta, ricotta, shrimp, spinach
Servings: 8 people
Calories: 960kcal

Ingredients

  • 4 tablespoons Extra-virgin olive oil
  • 1 ½ pounds Fresh or frozen jumbo shrimp shells removed
  • 5 cloves Garlic chopped
  • 10 ounces Organic Baby spinach leaves
  • 1 pinch Red pepper flakes
  • Kosher salt to own taste
  • White pepper to own taste
  • 1 1½ teaspoons Lemon zest freshly zested
  • 3 tablespoons Fresh Lemon juice
  • 1 ½ cups Ricotta cheese full fat
  • ¼ cup Heavy cream or Half and Half cream
  • ½ cup Parmesan cheese + more to serve
  • 1 pound Organic Angel hair pasta cooked al dente

Instructions

  • Bring a large pot of salted water to a full boil, add the pasta noodles and cook about 8 minutes. Start the cooking process of the pasta, be sure to see tips and tricks on the blog for the best pasta. Once done drain pasta but do not rinse the pasta ( reserve 1 cup of water t add to the sauce)
  • Place a large metal skillet on medium heat until hot. Add about 3 tablespoons of olive oil to the metal skillet, then add the thawed jumbo shrimp, cook for 4 minutes before adding the chopped garlic, and the baby spinach, red pepper flakes, kosher salt, and white pepper to own taste. Cook until the Jumbo shrimp has turned white in color and spinach slightly wilts. Set to the side until needed.
  • Once the pasta has finished draining, and you have reserved 1 ladle of pasta water, add the pasta to the large metal skillet with the cooked jumbo shrimp, the last tablespoon of olive oil, fresh lemon zest, lemon juice, ricotta cheese, heavy cream, and parmesan cheese. Toss with the pasta to combine the ingredients.
  • To serve, place the pasta in a pasta dish and top with Parmesan cheese and fresh slices of lemon if desired.

Nutrition

Serving: 01 | Calories: 960kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

 

 

 

 

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This amazingly flavorful Lemon Ricotta Pasta with Shrimp is perfect for any dinner occasion, so you and your family can enjoy a light, delicious fresh pasta dish with creamy ricotta, succulent shrimp, lemon juice, and fresh organic baby spinach.

 

 

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40 Comments

  • Reply
    Julia
    February 19, 2019 at 9:51 am

    I could eat this pasta with shrimp every day! It looks so good 🙂

  • Reply
    Sherri
    February 19, 2019 at 9:50 am

    I’m a huge pasta lover too! It’s so perfect for creating so many awesome dishes, like this gorgeous creamy pasta with shrimp! Love the lemon flavor in this cheesy dish of happiness!

    • Reply
      Heidy McCallum
      February 19, 2019 at 10:24 am

      Thank you, Sherri. I appreciate the warm comments on the recipe. Have a great day.

  • Reply
    emilykrill
    February 19, 2019 at 8:52 am

    I love how adaptable this recipe is. I really can make it with just the ingredients I have in my fridge.

    • Reply
      Heidy McCallum
      February 19, 2019 at 9:00 am

      Good morning. Ms. Emily, and thank you so much. Glad you have all the ingredients. Enjoy!

  • Reply
    Tania | Fit Foodie Nutter
    February 19, 2019 at 8:42 am

    I love this recipe so much Heidy! Lemon and shrimp combination is one of my favourite. The creaminess of this dish just wants me grab a big fork and dive right in!

    • Reply
      Heidy McCallum
      February 19, 2019 at 9:00 am

      Thank you, so much, Tania! That made my day. I appreciate you dropping by!

  • Reply
    cocoandash
    June 28, 2018 at 8:14 pm

    This has my name written all over it!! I can’t wait to try it!

    • Reply
      Heidy McCallum
      July 7, 2018 at 11:03 am

      So creamy and delicious, the husband and kids love it. Thanks for dropping by!

  • Reply
    Britt | Sweet Tea and Thyme
    June 28, 2018 at 7:12 pm

    Perfect! I just bought some shrimp, I can’t wait to try this recipe!

    • Reply
      Heidy McCallum
      July 7, 2018 at 11:01 am

      I love shrimp…and bonus the prices are really great this time of year. Let me know if you try it!

  • Reply
    Shanika @ Orchids + Sweet Tea
    June 28, 2018 at 5:29 pm

    Oh my! This pasta looks so creamy and delicious! I’ve never had ricotta in any pasta dish, but I’m definitely trying this one!

    • Reply
      Heidy McCallum
      July 7, 2018 at 11:00 am

      Thank you, if you love ricotta cheese this is going to be a great recipe to try out!

  • Reply
    andreamammac
    June 28, 2018 at 4:49 pm

    This dish has all my favorite ingredients! I love shrimp, and pasta is my life. I agree it needs to be al dente!

    • Reply
      Heidy McCallum
      June 28, 2018 at 5:05 pm

      Thank you, glad you enjoyed the recipe and hope to hear from you if you make it. Have a great day!

  • Reply
    Sharon
    June 28, 2018 at 4:25 pm

    This pasta screams ‘MAKE ME TONIGHT!’. So creamy and delicious and the lemon gives it a summer vibe.

    • Reply
      Heidy McCallum
      June 28, 2018 at 5:04 pm

      Thank you, Sharon! It even tastes good the next day lol I just had a plate for lunch today too!

  • Reply
    Sue Patrick
    June 28, 2018 at 2:51 pm

    This looks perfect to tryout this weekend. I think the only thing I need to pick up at the store is some ricotta cheese. Do you use full fat or? I also noticed in the recipe you can use heavy cream or half and half? Which is better?
    Thanks
    Sue Patrick

    • Reply
      Heidy McCallum
      June 28, 2018 at 2:55 pm

      Howdy there, Sue, how are you doll? I of course love, love, love, full fat ricotta, but you can use a lower fat content if you like. I think the full fat is better. I always use heavy cream, but sometimes Y’all like healthier options so I try to give them to you guys. The heavy cream gives it a much creamier texture.

      Thank you for coming by
      Hugs
      Heidy

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