Now that the holidays are over, we all looking to partake in some comfort food. As an Italian, I grew up on comfort food, and it did not include unhealthy or processed meals. This simple recipe can be done in a single pot! How great is that?
It begins with great ingredients!
The best part about pasta dishes is the flexibility of ingredients. Unlike my French cooking counter-parts, Italian cooking affords the novice chef flexibility and the experienced chef with an open door. Experiment. Make it again, and completely redo it! Enjoy this recipe and serve it with a light and fun white wine. Add salmon and serve with a Pinot Noir…betcha that got you thinking!
Pasta with Shrimp in a Lemon Ricotta Sauce
A spectacular lemony pasta dish, easy to make. Your family and guests will think this took forever!
Equipment
- Medium pasta pot
- Lemon zester
- Lemon Juicer(squeezer)
Ingredients
- 1 pound pasta (Rigatoni or Penne)
- 16 ounces Part-skim ricotta
- 1 cup freshly grated parmesan cheese
- 2 lemons- zest one, squeeze one I added the other half of e lemon squeezed
- 1 pound peeled and deveined shrimp
- 1 bag cleaned baby spinach
- 1 pinch red pepper flakes
- salt & pepper to taste
- 1 shake ground nutmeg
- 1 bunch torn basil
Instructions
- Bring a large pot of salted water to a rolling boil. Add the Pasta and always cook to al dente.
- Just before the pasta is done, add the shrimp and spinach. Cook until the shrimp turns pink.
- Reserve a cup of the pasta water and set it aside.
- Drain the pasta, shrimp and spinach.
- Put the pasta combo back in the pot. Add the ricotta, parmesan lemon juice, zest, salt & pepper. Stir until mixed.
- Add reserved liquid and continue to stir. Add it slowly....
- Scoop into deep pasta bowls. Top with shredded parmesan and torn basil.
- Enjoy!
Notes
What makes a soul happier than pasta and lemon? Enjoy this simple and easy recipe as an appetizer or main dish. 
shrimp and ricotta pasta.
Tried this recipe?Let us know how it was!
Hello and welcome.
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