Lemon Ricotta Pasta with Shrimp

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Lemon Ricotta Pasta with Shrimp

Ricotta cheese, al dente pasta and fresh lemon come together for one irresistible dinner!  This Lemon Ricotta Pasta will soon become on of your favorite homemade meals.

Lemon Ricotta Pasta with Shrimp-pin

I love pasta.  Probably in an unhealthy way, but I’m ok with that.  I am always looking for new ways to throw together a quick pasta dinner that is not just using a jar of sauce.  This Lemon Ricotta Pasta is perfect!  It is simple to make and is absolutely decedent to eat. You can think of it as unstuffed, stuffed shells with a twist.

Lemon Ricotta Pasta with Shrimp-28

To start making Lemon Ricotta Pasta, boil pasta and sauté zucchini in a pan.

Lemon Ricotta Pasta with Shrimp-1

Adding the shrimp and vegetables makes the dish just a little healthier.

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Next add shrimp. You season the shrimp and vegetables and give both a healthy squirt of lemon.

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Once the pasta is done you coat it in creamy and delicious ricotta cheese. You can cut some calories by buying reduced fat ricotta.

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This dish comes together in no time and you will love the end result!  This dish is Julie created and hubs approved.

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Lemon Ricotta Pasta with Shrimp

Julie Wunder
This Lemon Ricotta Pasta is simple to make and is absolutely decedent to eat. You can think of it as unstuffed, stuffed shells with a twist.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Pasta
Cuisine Italian
Servings 4


  • 1 pound rigatoni pasta
  • 2 teaspoons olive oil, divided
  • 1 zucchini, cut in ¼ inch half moons
  • 1 pound 26-30 raw shrimp, peeled, tail-on and deveined
  • 1 lemon, juice and zest
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 15 oz ricotta cheese, can use reduced fat
  • ½ cup shredded parmesan


  • Cook the pasta according to package directions.
  • While the pasta is cooking, sauté the zucchini over medium heat in 1 teaspoon of olive oil. Cook for 3-5 minutes or until just getting soft. Season with a pinch of the salt, pepper and herbs. Push to the side of the pan.
  • Add the shrimp to the pan with the other tablespoon of olive oil. Allow the shrimp to cook on each side for 2-3 minutes, or until pink. Season each side with a pinch of the salt, pepper and herbs. Squeeze one quarter of the lemon over the shrimp and zucchini. Remove from the heat.
  • When the pasta is done cooking, drain and reserve 1 cup of the water you cooked the pasta in for the sauce. Do not rinse the pasta. Return the pasta to the pot. Add the pasta water, remaining lemon juice and zest, remaining salt, pepper, spices and ricotta cheese. Stir until the pasta is coated.
  • Fold in the parmesan cheese.
  • Serve with shrimp and zucchini mixed in or piled on top!


Notes: This recipe can be super healthy with whole-wheat pasta and reduced fat ricotta cheese
Tried this recipe?Mention @Julie_Wunder or tag #RunninginaSkirt!

Your turn!

What is your favorite way to eat pasta?

By | 2018-06-28T14:25:12-04:00 November 4th, 2014|Dinner, Fish & Seafood, Food, Pescatarian Meals|16 Comments


  1. Domenica Zingone March 31, 2015 at 1:36 pm - Reply

    This is brilliant! Can’t wait to try it!

  2. Lauren @ ihadabiglunch November 5, 2014 at 11:45 am - Reply

    This is amazing because it reminds me of summer but it seems warm and comforting like I need my food to be this time of year 🙂 shrimp is that besssssst and I rarely cook it anymore. Plus I’ve been looking for ways to incorporate more ricotta into my diet – it’s so good!

    • JulieWunder November 5, 2014 at 9:17 pm - Reply

      Thanks Lauren! The lemon brings everything together well too!

  3. Stacie @ SimplySouthernStacie November 5, 2014 at 9:00 am - Reply

    I love how easy and simple this is which is perfect for my cooking challenged self. Plus, ricotta cheese makes the whole go round!

  4. Heather @Fit n Cookies November 4, 2014 at 3:29 pm - Reply

    Mmm, I love shrimp and pasta. This looks like a fantastic dinner to make! Also looks simple, which I like 😉

    • JulieWunder November 4, 2014 at 4:02 pm - Reply

      Me too! I need dinner in 30 minutes or preferably less!

  5. MILLIE November 4, 2014 at 7:53 am - Reply


  6. Robin @ Simply Southern Baking November 4, 2014 at 7:47 am - Reply

    This looks and sounds amazing Julie! Love it!

  7. Jenny November 4, 2014 at 6:56 am - Reply

    YUM! I love to swap out veggies for pasta and this recipe is perfect for that! I’ll just spiralize the zucchini (oodles of zoodles!) and keep everything else the same. You are a genius. I’m loving these shrimp recipes!

    • JulieWunder November 4, 2014 at 9:43 am - Reply

      I went on a shrimp cooking binge without realizing it! I promised no more shrimp for awhile and then I forgot I already promised RunHaven this one! haha! Thanksgiving goodies starting tomorrow 🙂
      Oh and…. yes to the zucchini noodles. That sounds amazing.

      • Jenny November 4, 2014 at 10:57 am - Reply

        Ha! Make no apologies–shrimp is perfect!

  8. Jessie November 4, 2014 at 5:38 am - Reply

    5 stars
    I’m all for any type of pasta with chicken! This dish though looks fantastic. I’ll have to see if theres any Ricotta @ the PX on base since it’s over $12 dollars a container out in town here.

    • JulieWunder November 4, 2014 at 9:45 am - Reply

      This would work great with chicken too while your are preggers. I hope you can find the ricotta. I don’t know what I would do without greek yogurt or ricotta! Those are two of my staples!

  9. Blane Sherer November 4, 2014 at 5:14 am - Reply

    Julie you mentioned “hubs approved” for your nice pasta meal.I would like to add a ” hubs ” comment from yesterday.Once you make the huge decision to get married then hopefully that person is with you to support you. From what you choose to share with us
    here it seems like you made a good choice and I’m happy for you for that.

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