Lemon ricotta pasta with shrimp is the perfect balance of creamy, tangy, and savory flavors—all in under 30 minutes. This light yet satisfying dish brings together tender shrimp, zesty lemon juice, and smooth ricotta cheese for a pasta dinner that feels both indulgent and refreshing. Whether you’re planning a cozy weeknight meal or looking for something impressive to serve guests, this recipe delivers big flavor without the fuss.
Ricotta cheese adds a luxurious creaminess without being heavy like cream-based sauces, while fresh lemon brightens every bite. Pair it with your favorite pasta shape, a crisp side salad, and a glass of chilled white wine, and you’ve got an Italian-inspired meal that tastes restaurant-worthy right at home.
This content is for educational purposes only and does not replace professional dietary or medical advice.
Table of Contents
Why You’ll Love This Lemon Ricotta Pasta with Shrimp
There are plenty of pasta recipes out there, but this lemon ricotta pasta with shrimp stands out for a few key reasons:
- Quick & easy: Ready in about 25–30 minutes, making it weeknight-friendly.
- Balanced flavors: The creaminess of ricotta pairs beautifully with the brightness of lemon and the savory bite of garlic.
- High in protein: Shrimp adds lean protein without making the dish too heavy.
- Versatile: Works for both casual family dinners and elegant entertaining.
- Light yet satisfying: Unlike cream-based sauces, the ricotta keeps things silky without weighing you down.
This combination of creamy, zesty, and fresh makes it a go-to recipe when you want comfort food with a lighter, modern twist.
Ingredients You’ll Need
Making lemon ricotta pasta with shrimp only requires a handful of fresh ingredients and a few pantry staples. Here’s what you’ll need:
PrintLemon Ricotta Pasta with Shrimp (Creamy & Fresh Dinner Recipe)
This lemon ricotta pasta with shrimp is creamy, zesty, and weeknight-fast—ready in 25 minutes with silky ricotta, fresh lemon, and tender shrimp.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 2–3 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Ingredients
8 oz pasta (fettuccine, linguine, or penne)
1/2 lb shrimp, peeled and deveined
2 tbsp olive oil
4 garlic cloves, minced
1 lemon (zest & juice)
1/2 cup whole milk ricotta
1/2 cup reserved pasta water
1/3 cup dry white wine (or chicken broth)
1 tsp kosher salt (plus more for pasta water)
1/4 tsp crushed red pepper flakes (optional)
2 tbsp fresh parsley, chopped
Parmesan, to serve (optional)
Instructions
1. Boil salted water; cook pasta 1 minute shy of al dente. Reserve 1/2 cup pasta water and drain.
2. Pat shrimp dry and season with salt, pepper, and a squeeze of lemon; rest 5–10 minutes.
3. Warm olive oil in a skillet; sauté garlic and (optional) thyme until fragrant, ~2 minutes.
4. Add shrimp; cook until just pink. Stir in lemon zest, juice, and wine/broth; simmer 1–2 minutes.
5. Temper ricotta with a few tablespoons of hot sauce, then stir back into the pan.
6. Toss in pasta; loosen with pasta water to a silky sauce. Finish with parsley, red pepper, and Parmesan.
Notes
Temper the ricotta to prevent curdling and keep the sauce ultra-smooth.
Add spinach, asparagus, or cherry tomatoes for extra veggies.
Best fresh; refrigerate up to 2 days and reheat gently with a splash of water or broth.
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 3g
- Sodium: 900mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 220mg
- Pasta: Fettuccine, linguine, or spaghetti work beautifully. Short pasta like penne or rigatoni also hold the creamy sauce well.
- Shrimp: Fresh or frozen, peeled and deveined. Medium to large shrimp are ideal.
- Ricotta cheese: Whole milk ricotta makes the sauce extra creamy, but part-skim can be used for a lighter option.
- Lemon: You’ll need both zest and juice for maximum flavor.
- Garlic: Fresh cloves bring depth and savoriness.
- Olive oil: For sautéing the shrimp and garlic.
- White wine (optional): Adds brightness and complexity to the sauce. If skipping, substitute with a splash of chicken or vegetable broth.
- Fresh herbs: Parsley, thyme, or basil keep the flavors fresh and vibrant.
- Red pepper flakes (optional): For a subtle heat.
- Salt & pepper: Essential for seasoning the pasta water and balancing the sauce.
Tip: Always reserve some pasta water before draining—it’s key to creating a silky, cohesive sauce.
Step-by-Step Instructions
Follow these simple steps to make creamy lemon ricotta pasta with shrimp at home:
1. Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook your pasta 1 minute less than the package instructions for a perfect al dente bite.
- Reserve ½ cup of pasta water before draining.
2. Prepare the Shrimp
- Pat shrimp dry and season lightly with salt, pepper, and a squeeze of lemon juice.
- Let them marinate for about 5–10 minutes while you prep the sauce.
3. Make the Garlic Lemon Base
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic and fresh thyme (or parsley) and sauté until fragrant, about 2 minutes.
4. Build the Sauce
- Add the marinated shrimp to the skillet and cook until they just turn pink, about 3 minutes per side.
- Stir in lemon zest, fresh lemon juice, and (optional) white wine or broth.
- Pour in a splash of reserved pasta water to help emulsify the sauce.
5. Finish with Ricotta
- In a small bowl, temper the ricotta by stirring in 2–3 tablespoons of the hot sauce mixture.
- Add this back into the skillet and stir gently to create a smooth, creamy sauce without curdling.
6. Toss and Serve
- Add drained pasta to the skillet and toss until fully coated in the sauce.
- Adjust with more pasta water if needed for creaminess.
- Finish with fresh parsley, optional parmesan, and a pinch of red pepper flakes.
Serve immediately while warm for the best texture and flavor.
Pro Tips for the Best Pasta
Getting lemon ricotta pasta with shrimp just right comes down to a few simple tricks:
- Don’t skip tempering the ricotta: Stirring hot sauce into the ricotta first keeps it smooth and creamy instead of grainy.
- Salt the pasta water generously: It should taste like the sea. This is the only chance to season the pasta itself.
- Cook pasta just shy of al dente: It will finish cooking in the sauce, absorbing more flavor.
- Save pasta water: The starch helps bind the sauce and keeps it from drying out.
- Adjust consistency: Add more pasta water for a looser, silkier sauce or simmer slightly longer for a thicker finish.
- Use fresh lemon zest: It provides brightness and a deeper citrus flavor compared to just juice alone.
With these techniques, your pasta will taste restaurant-quality every time.
Variations to Try
This lemon ricotta pasta with shrimp is versatile, and you can easily adapt it to your taste or what you have on hand:
- Add vegetables: Toss in spinach, zucchini, asparagus, or cherry tomatoes for extra color and nutrition.
- Make it spicy: Increase the red pepper flakes or add a pinch of cayenne for heat lovers.
- Swap the protein: Try scallops, grilled chicken, or even lump crab meat as a substitute for shrimp.
- Change the pasta: Use gluten-free pasta, whole wheat pasta, or a fun shape like farfalle or orecchiette.
- Herb variations: Swap parsley for basil or dill for a different flavor twist.
- Creamier version: Add a splash of heavy cream along with the ricotta for an extra-luxurious sauce.
These variations let you enjoy the dish in new ways without losing the refreshing lemon-ricotta balance.
What to Serve with Lemon Ricotta Pasta with Shrimp
This pasta dish is creamy and refreshing, which makes it easy to pair with sides that balance and complement the flavors:
- Light salads: A chilled spaghetti salad recipe adds crunch and freshness.
- Mediterranean flavors: Try it alongside Greek chicken pasta salad or Greek tortellini pasta salad for a complete Italian-Mediterranean spread.
- Bold and hearty: For something fun and unexpected, serve with taco pasta salad.
- Classic pairings: A crisp green salad, garlic bread, or roasted vegetables always work well.
- Wine pairing: Sauvignon Blanc or Pinot Grigio complements the lemon and seafood beautifully.
These sides help balance the richness of the ricotta while making the meal feel restaurant-worthy.
Storage and Reheating Tips
Lemon ricotta pasta with shrimp is best enjoyed fresh, but you can store and reheat leftovers with care:
- Refrigerator: Store in an airtight container for up to 2 days. The ricotta sauce may thicken slightly, but pasta water or broth can loosen it when reheating.
- Reheating: Warm gently on the stovetop over low heat. Add a splash of water, broth, or milk to restore creaminess. Avoid high heat to prevent the ricotta from curdling and the shrimp from overcooking.
- Freezing: Not recommended. The texture of ricotta and shrimp doesn’t hold up well after thawing.
For best results, cook only the amount you’ll eat right away, and enjoy leftovers within a day or two.
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FAQs About Lemon Ricotta Pasta with Shrimp
Does ricotta go well with shrimp?
Yes. Ricotta’s creamy, mild flavor balances shrimp’s natural sweetness and pairs perfectly with citrus notes like lemon.
What does ricotta cheese pair well with?
Ricotta works with pasta, seafood, roasted vegetables, fresh herbs, and even in baked dishes. It adds creaminess without heaviness.
What pasta is good with shrimp?
Long pastas like fettuccine, linguine, or spaghetti are classic. Short cuts like penne or rigatoni also work well, especially when you want the sauce to cling inside the pasta tubes.
Does ricotta go with pasta?
Absolutely. Ricotta is a traditional Italian ingredient for both savory and baked pasta dishes. It melts into sauces for a creamy texture without needing heavy cream.
