Lemon Ricotta Pasta with Shrimp
This flavorful Lemon Ricotta Pasta with Shrimp recipe is perfect for any occasion, so you can kick back and enjoy a light, deliciously fresh pasta dish with creamy ricotta, succulent shrimp, lemon juice, and fresh organic baby spinach.
Ingredients
- 4 tablespoons Extra-virgin olive oil
- 1 ½ pounds Fresh jumbo shrimp (shells removed)
- 5 cloves Garlic (chopped)
- 10 ounces Baby spinach leaves (organic)
- 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 (may sub with whole milk)
- ½ cup Parmigiano-Reggiano (+ more to serve)
- 1 pound Organic Angel hair pasta (cooked al dente)
Directions
- 1
Bring a large pot of salted water to a full boil, add the pasta noodles, and cook for 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)
- 2
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.
- 3
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.
- 4
To serve, place the pasta in a pasta dish and top with Parmesan cheese and fresh slices of lemon if desired.