Shrimp Ricotta Pasta Recipe
Shrimp ricotta pasta tossed with creamy lemon ricotta sauce and kale. It's the perfect 30 minute pasta recipe for busy nights.
Servings 4 servings
Calories 464kcal
Ingredients
For The Pasta:
- Water & salt to cook the pasta
- 1 pound pasta (bucatini, rigatoni, spaghetti, or penne would all work)
- 3 cups kale leaves destemmed and chopped thinly
For the Ricotta Pasta Sauce:
- 1 cup whole-milk ricotta cheese
- ½ cup shredded parmesan cheese more as garnish
- 1 clove garlic minced
- 1 tablespoon lemon zest
- ¼ cup lemon juice freshly squeezed
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For The Shrimp:
- 3 tablespoons extra virgin olive oil
- 1 pound shrimp 16-20 shelled and deveined
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Pinch red pepper flakes optional
Instructions
- Bring a large pot of salted water to a boil. Add in the pasta and cook according to the packaging instructions or until al dente.
- Five minutes before draining the pasta, add in the kale and cook until softened. Reserve 1 cup of pasta cooking water and drain the pasta.
- Put the now-cooked pasta back in the pan.
- While the pasta is cooking, make the ricotta lemon pasta sauce by mixing ricotta cheese, parmesan cheese, garlic, lemon zest, lemon juice, and salt and pepper in a bowl.
- Add in the ½ cup of reserved pasta sauce and whisk until creamy. Set it aside.
- To cook the shrimp: Heat olive oil in a large stainless steel skillet. Cook shrimp 2 minutes on each side. Season with salt and pepper.
- To assemble the shrimp ricotta pasta: Add the ricotta sauce to the pasta and toss gently. It should be very creamy as you toss it with the help of the residual heat coming from the freshly cooked pasta. If you need it, add in the remaining pasta liquid and turn the heat on for a minute or so as you toss and turn the pasta.
- Add the cooked shrimp and gently incorporate, ensuring that it is evenly distributed.
- Taste for seasoning and add in if necessary. Garnish with a sprinkle of shredded parmesan cheese and red pepper flakes, if using. Serve.
Notes
- Shrimp: The recipe calls for size 16-20 shrimp, but you can also use 21-25.
- Prep everything before you start: This is a very quick recipe so it is recommended that you prepare all the ingredients while you wait for the pasta water to boil.
- Dry your shrimp thoroughly before cooking. When you pat your shrimp dry before you put them in the skillet, you reduce the chance of the shrimp steaming and will get better color and texture.
- Storing leftovers: This pasta is best when served hot as soon as it is ready. However, it can be stored in an airtight container in the fridge for up to 3 days. You can reheat it in a skillet with a splash of water over medium heat.
Nutrition
Calories: 464kcal | Carbohydrates: 61g | Protein: 18g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 28mg | Sodium: 591mg | Potassium: 360mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3603IU | Vitamin C: 37mg | Calcium: 263mg | Iron: 2mg