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.

Lemon Ricotta Pasta with Shrimp – Creamy & Easy Dinner

Name: Lemon Ricotta Pasta with Shrimp (Creamy & Fresh Dinner Recipe)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
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)

Lemon Ricotta Pasta with Shrimp (Creamy & Fresh Dinner Recipe)

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This lemon ricotta pasta with shrimp is creamy, zesty, and weeknight-fast—ready in 25 minutes with silky ricotta, fresh lemon, and tender shrimp.

Author: Emily Parker
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Yield: 2–3 servings 1x
Category: Dinner
Method: Stovetop
Cuisine: Italian

Ingredients

Scale

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)

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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

Find it online: https://www.flavourrecipe.com/lemon-ricotta-pasta-with-shrimp/