Lemon Ricotta Sauce With Pasta And Shrimp

Ingredients

Pasta

4 Ounces Pasta

3 Tablespoons Salt

Sauce and Shrimp

2 Tablespoons Olive Oil

6 Cloves Garlic

2 Tablespoons Fresh Thyme

2 Lemons

1/2 Pound Shrimp

1 Zest of One Lemon

1 teaspoon Salt

2/3 Cup White Wine

1/2 Cup Ricotta

1/2 Cup Fresh Parsley

1/2 Tablespoon Crushed Red Pepper

Instructions

Pasta

Boil Water for Pasta. Add about 3 Tbs of salt when the water starts to boil. Then add pasta. Cook pasta one (1) minute less than the package directions

When the pasta is done, before draining, reserve 1/2 Cup of the pasta water. Reserve the water for the sauce. Drain the pasta.

While Pasta is cooking prepare the Shrimp and Sauce.

Remove shells and devein shrimp.

Put the juice of one lemon on Shrimp. Set Aside for at least 5 minutes no more than 15 minutes.

NOTE: Keep the thyme on the stems. Tie them together if possible. The Thyme will be removed before the pasta is added

Zest and juice one lemon

Heat olive oil in a saute pan for about 30 seconds. Add garlic cloves and fresh Thyme with 1 teaspoon of salt. Sauté garlic until it is a nice golden brown and the thyme is soft. The garlic will also be soft. Takes about 2 to 3 minutes.

Add the shrimp with lemon sauce to the garlic. Sauté for 3 to 4 more minutes. Or until the shrimp start to turn pink/opaque.

Remove the Thyme

Stir in the lemon zest and the lemon Juice

Optional – Add Crushed red pepper flakes

Add the wine and pasta water. Stir to combine the sauce with the shrimp

Toss the pasta in the sauce. Cook for a couple of minutes to reduce the sauce and finish cooking the pasta. Turn off heat

When adding the ricotta cheese. Take about 1/4 cup of the hot pasta sauce and stir into the ricotta cheese. NOTE: This keeps the ricotta from breaking

Pour ricotta sauce into the pasta and shrimp

Gently stir the ricotta sauce into the pasta

Chop Parsley and serve with pasta

Enjoy! Everyone can sprinkle Parsley on top of the pasta. Parmesan cheese can also be served with this pasta as an additional topping.

Nutrition Information:

Frequently Asked Questions:

Can I use any type of pasta for this recipe, or is there a specific recommendation?

You can use your favorite pasta variety.

Linguine, fettuccine, or spaghetti work well with this sauce.

What is the purpose of reserving pasta water, and when should I add it to the sauce?

Reserving pasta water helps create a silky sauce.

Add it to the sauce when combining with the wine to enhance the texture.

Can I substitute another type of seafood for shrimp in this recipe?

Yes, you can use scallops or chunks of white fish as a substitute for shrimp.

Is it necessary to tie the thyme together, and when should I remove it from the sauce?

Tying thyme together makes it easier to remove.

Take it out after sautéing, before adding the pasta.

What role does lemon zest play in this dish, and can I skip it if I don’t have fresh lemons?

Lemon zest adds a bright citrus flavor.

Fresh lemons are recommended, but you can skip the zest if needed.

Can I make this dish without wine, or is there a suitable non-alcoholic substitute?

Yes, you can use chicken or vegetable broth as a non-alcoholic substitute for white wine.

Can I prepare the ricotta sauce in advance, or should I add it to the pasta immediately?

You can prepare the ricotta sauce ahead but add it to the pasta right before serving to maintain its creamy consistency.

How do I prevent ricotta from breaking when adding it to the hot pasta sauce?

Stir a small amount of hot pasta sauce into the ricotta first to temper it, preventing it from breaking when added to the dish.

Is there a specific reason for letting the shrimp marinate in lemon juice, and can I marinate them longer than 15 minutes?

Marinating in lemon juice adds flavor.

Limit it to 15 minutes to prevent the acid from affecting the texture of the shrimp.

Can I customize the spice level of this dish by adjusting the crushed red pepper flakes?

Absolutely! Add more or less crushed red pepper flakes to suit your spice preference.