Lemon Shrimp Pasta
This creamy lemon shrimp pasta dish celebrates the classic Italian flavors of ricotta, lemon, garlic, and chili. A fresh yet comforting meal that you can whip up in 30 minutes flat - perfect for slow summer days.
Servings: 6 servings
Calories: 439kcal
Ingredients
- 8 oz farfalle pasta dried, aka bowtie pasta
- 1 1/2 cups broccoli florets 1 small head of broccoli
- 1 cup ricotta cheese
- 3/4 cup parmesan cheese grated, divided
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 3 tbsp olive oil divided
- 1 tbsp butter
- 1 lb shrimp defrosted, deveined
- 2 garlic cloves minced
- 1/2 tsp red pepper flakes divided
- 1 tsp salt divided
- 1/4 tsp ground pepper divided
- 2 tbsp pine nuts optional, toasted
- 1/4 cup parsley optional, finely chopped
Instructions
- In a large pot of salted water, cook pasta according to package instructions until al dente. Add the broccoli florets for the last 3-4 minutes. Reserve 1 cup of pasta water, then drain the pasta and broccoli.8 oz farfalle pasta, 1 1/2 cups broccoli florets
- Combine ricotta cheese, grated parmesan, 1 tbsp olive oil, lemon juice, and zest in a small bowl with a spoon. Set aside.1 cup ricotta cheese, 3/4 cup parmesan cheese, 2 tbsp lemon juice, 1 tsp lemon zest, 3 tbsp olive oil
- Meanwhile, in a large skillet over medium-high heat, heat the remaining 2 tbsp olive oil and butter. Add shrimp and cook until shrimp turn pink and opaque, about 2-3 minutes per side. Add minced garlic and 1/4 tsp red pepper flakes halfway through. Season with salt and pepper.3 tbsp olive oil, 1 tbsp butter, 1 lb shrimp, 2 garlic cloves, 1/2 tsp red pepper flakes, 1 tsp salt, 1/4 tsp ground pepper
- Reduce heat to medium heat and add cooked pasta and broccoli to the cooked shrimp. Add the ricotta mixture and stir to combine. Season with salt and black pepper to taste. If the sauce is too thick, add reserved pasta water a little at a time until you have the desired consistency.
- Garnish with remaining red pepper flakes, toasted pine nuts, extra parmesan cheese, and fresh parsley.2 tbsp pine nuts, 1/4 cup parsley
Video
Notes
Don't overcook shrimp: Cook shrimp just until they turn pink and opaque to prevent them from becoming rubbery.
Use pasta water: Adding pasta water to the sauce helps to thicken, creating a creamy texture that coats the pasta evenly.
Storage: Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. I don't recommend freezing this pasta dish.
Nutrition
Calories: 439kcal | Carbohydrates: 33g | Protein: 31g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 156mg | Sodium: 742mg | Potassium: 459mg | Fiber: 2g | Sugar: 2g | Vitamin A: 744IU | Vitamin C: 26mg | Calcium: 309mg | Iron: 2mg
