Lemony Ricotta Pasta Sauce with Shrimp
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This lemon ricotta pasta with shrimp is creamy, bright, and ready in about 25 minutes. The silky ricotta sauce, fresh lemon, and tender shrimp make it an easy dinner that feels a little special.
This lemon ricotta pasta sauce with shrimp is one of my favorite ways to get a creamy, silky pasta on the table fast. Ricotta melts beautifully into the hot pasta with a splash of starchy cooking water, creating a sauce that feels rich and luscious without being heavy. I love how the lemon brightens everything up — it cuts through the creaminess just enough — while the parmesan adds that savory depth that makes the sauce feel finished and balanced.
The shrimp cook in just a few minutes, staying tender and juicy, then get tossed right in with the pasta and sauce. My favorite part is the generous handful of fresh basil, which adds freshness and ties the lemon and ricotta together, and I always sneak in a pinch of chili flakes for a little warmth.
It’s the kind of dinner I turn to when I want something comforting but still fresh and vibrant, and the fact that it comes together in about 25 minutes makes it even better.
Variations to try
Switch up the protein based on what you love or already have in the fridge. Diced chicken or chopped salmon both work beautifully—just make sure they’re fully cooked before folding them into the pasta.
I’ve also made this vegetarian and served it alongside a simple protein main, and it works wonderfully. If you go that route, stir the Italian seasoning and chili flakes directly into the ricotta so it’s still packed with flavor.
Lemony Ricotta Pasta Sauce with Shrimp
Ingredients
- 12 ounces short-shaped pasta
- 1 cup ricotta cheese
- ½ cup Parmesan cheese
- 2 tablespoons lemon juice
- 1 teaspoon EACH: salt and pepper
- ½ cup chopped basil
Shrimp
- 1 ½ lb shrimp
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1 pinch chili flakes
Instructions
- Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook according to the package directions. Reserve 1 cup of the pasta cooking water, then drain the pasta and return it to the pot.12 ounces short-shaped pasta
- While the water heats, whisk together the ricotta, Parmesan, lemon juice, salt, and pepper in a medium bowl.1 cup ricotta cheese, ½ cup Parmesan cheese, 2 tablespoons lemon juice, 1 teaspoon EACH: salt and pepper
- OPTIONAL STEP: Blend the ricotta mixture until smooth. See notes.
- Add the shrimp, olive oil, Italian seasoning, and chili flakes to a medium bowl and mix well.1 ½ lb shrimp, 1 tablespoon olive oil, 1 teaspoon Italian seasoning, 1 pinch chili flakes
- Heat a large frying pan over medium-high heat. Add the shrimp and cook, stirring a few times, until they are no longer opaque, about 3 minutes.
- Mix in the pasta and ricotta, then slowly pour in a little of the reserved pasta water, until the sauce is creamy. You won't use all of the water. Stir in the basil and serve right away.½ cup chopped basil
Notes
Nutrition
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