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–+ servings
A bowl of shrimp pasta mixed with penne and herbs, topped with a lemon wedge and a fork resting inside, features a light lemony pasta sauce for a fresh, zesty finish.

Lemony Ricotta Pasta Sauce with Shrimp

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
This lemon ricotta pasta sauce with shrimp is made with creamy ricotta, parmesan, fresh lemon juice, and basil for a smooth, flavorful sauce. Tossed with tender shrimp and short pasta, it’s a quick, comforting dinner that’s bright, satisfying, and perfect for busy nights.

Ingredients

Shrimp

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
    A white pot filled with cooked penne pasta sits on a marble surface next to a glass measuring cup containing pasta water—perfect for tossing with a creamy ricotta pasta sauce or topping with lemony shrimp.
  • 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
    A clear glass bowl containing crumbled white cheese for a Lemony Ricotta Pasta Sauce sits on a white marble surface.
  • OPTIONAL STEP: Blend the ricotta mixture until smooth. See notes.
    A blender bowl containing a thick, creamy white mixture—perfect for a luscious ricotta pasta sauce—sits on a white marble surface.
  • 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
    A glass bowl filled with raw shrimp pieces seasoned with spices, perfect for adding to a lemony pasta or tossing into a creamy ricotta pasta sauce, placed on a white marble surface.
  • 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.
    Cooked shrimp in a white, round skillet with black handles, seasoned and resting in oil on a white marble surface—perfect for pairing with Lemony Ricotta Pasta Sauce.
  • 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
    Large pot filled with cooked penne pasta and shrimp in a creamy, Lemony Ricotta Pasta Sauce with herbs, placed on a white marble surface.

Notes

Blend ricotta: When I make this for dinner, I don't blend the ricotta as I'm not keen on an extra step and extra dirty dishes. It means that there are little pieces of ricotta throughout the pasta that look a bit curdled, but it doesn't change the flavor at all. If that would bother you visually, I recommend taking the extra step of blending the ricotta. 
Mixing the pasta: depending on the size of your frying pan, it may be easier to mix everything together in your pasta cooking pot rather than the pan. 
ingredients needed to make this recipe
Serving: 1 = ¼ of the recipe, Calories: 652kcal, Carbohydrates: 67g, Protein: 57g, Fat: 17g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.01g, Cholesterol: 314mg, Sodium: 1042mg, Potassium: 739mg, Fiber: 3g, Sugar: 3g, Vitamin A: 548IU, Vitamin C: 3mg, Calcium: 417mg, Iron: 3mg