Lemon Ricotta Pasta with Shrimp
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.
Ingredients
- 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
Instructions
- 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
Notes: This recipe can be super healthy with whole-wheat pasta and reduced fat ricotta cheese
Nutrition
Calories: 702kcalCarbohydrates: 103gProtein: 52gFat: 6gSaturated Fat: 1gCholesterol: 305mgSodium: 1439mgPotassium: 600mgFiber: 5gSugar: 9gVitamin A: 143IUVitamin C: 28mgCalcium: 492mgIron: 6mg
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