Get ready for a pasta dish that feels like a luxurious treat but comes together in a flash! Imagine tender pasta and succulent shrimp enveloped in a lusciously creamy, bright lemon-ricotta sauce, with vibrant green spinach swirled throughout – all created with minimal fuss and maximum flavor. What makes this Lemon Ricotta & Spinach Pasta with Shrimp truly special is its incredible simplicity and the way the fresh, tangy lemon perfectly complements the rich ricotta and sweet shrimp, creating a surprisingly light yet deeply satisfying meal. Perfect for those evenings when you crave something comforting, elegant, and delicious without spending hours in the kitchen, a fantastic way to enjoy a quick seafood pasta, or when you simply want a restaurant-quality dish made easy. You’ll be amazed at how quickly this impressive meal comes together!
Prep Time: 8 mins (includes peeling shrimp if needed)
Total Time: 20-22 mins (includes pasta and shrimp cooking time)
Servings: 3-4
Ingredients:
For the Creamy Lemon Pasta & Shrimp:
- 12 oz Linguine
- 8-12 oz Large Shrimp, peeled and deveined
- 1 tbsp + 1 tsp Olive Oil, divided
- 2-3 cloves Garlic, minced
- 5 oz Fresh Baby Spinach
- 1 cup Whole Milk Ricotta Cheese
- 1/2 cup Grated Parmesan Cheese
- 1 large Lemon, zest of whole lemon + juice of 1/2 lemon
- 1/2 tsp Salt
- 1/4 tsp Freshly Ground Black Pepper
- 1/2 – 3/4 cup Reserved Pasta Water (this is key for a creamy sauce)
- Pinch of Red Pepper Flakes (optional)
Instructions:
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add your pasta and cook according to package directions until al dente. Remember, al dente means it should still have a slight bite!
- Prepare and Cook Shrimp: While pasta cooks, pat the shrimp dry with paper towels and season lightly with a pinch of salt and pepper. Heat 1 tsp of olive oil in a large skillet or Dutch oven (large enough to hold the pasta later) over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side, or until pink and opaque. Don’t overcrowd the pan; cook in batches if necessary. Remove shrimp from the skillet and set aside.
- Reserve Pasta Water & Drain: Just before draining the pasta, carefully reserve about 1 cup of the starchy pasta water. This liquid gold is essential for creating a smooth, creamy sauce. Drain the pasta.
- Sauté Aromatics & Wilt Spinach: To the same skillet used for the shrimp, add the remaining 1 tbsp of olive oil and heat over medium. Add the minced garlic and red pepper flakes (if using) and cook for about 30-60 seconds until fragrant, being careful not to burn the garlic. Add the fresh baby spinach in batches, stirring until it wilts down. This will happen quickly, usually within 2-3 minutes.
- Create the Creamy Base: Remove the skillet from the heat temporarily. Add the ricotta cheese, Parmesan cheese, lemon zest, lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper to the skillet with the wilted spinach. Stir everything together. It might look a bit thick or clumpy at this stage – don’t worry!
- Emulsify the Sauce: Add about 1/2 cup of the reserved hot pasta water to the ricotta mixture. Stir vigorously until the sauce becomes smooth and creamy. The heat from the pasta water helps melt the cheeses and create a luscious consistency. Add more pasta water, a tablespoon at a time, if needed to reach your desired sauce consistency.
- Combine Pasta, Shrimp, and Sauce: Add the drained cooked pasta and the cooked shrimp back to the skillet with the creamy lemon-ricotta sauce. Toss everything together gently but thoroughly, ensuring every strand of pasta and each piece of shrimp is beautifully coated.
- Taste and Adjust: Give it a taste. Does it need a bit more salt? A squeeze more lemon? Adjust the seasonings to your liking. This is your chance to make it perfect for your palate!
- Serve Immediately: Divide the pasta among bowls. Garnish with an extra sprinkle of Parmesan cheese, a bit more lemon zest, or a few fresh basil leaves if you have them. Serve right away while it’s warm, creamy, and utterly delicious.
Recipe Notes:
- Shrimp Selection: Fresh or frozen (and thawed) large or jumbo shrimp work best. Ensure they are peeled and deveined. Tail-on looks nice for presentation, but tail-off is easier to eat.
- Pasta Choice: While long pastas like linguine or fettuccine are classic, medium shapes like penne, rotini, or farfalle would also work beautifully and hold the sauce well.
- Ricotta Quality: Using good quality, full-fat ricotta cheese will yield the creamiest and most flavorful sauce. Avoid watery or overly grainy ricotta.
- Spinach Smarts: You can use frozen spinach if that’s what you have. Thaw it completely and squeeze out as much excess water as possible before adding it in step 4.
- Lemon Love: Adjust the amount of lemon juice to your preference. If you love a really zesty pasta, feel free to add the juice of the whole lemon. Always zest the lemon before juicing it!
- Other Protein Options: If shrimp isn’t your favorite, cooked shredded chicken or even flaky white fish (cooked separately and gently flaked in) could work.
- Sauce Consistency Tip: The starchy pasta water is crucial. If your sauce seems too thick after adding the pasta, don’t hesitate to add a little more reserved water until it coats the pasta perfectly. If it’s too thin, let it sit for a minute or two; the sauce will thicken slightly as it cools.
- Spice Level: The red pepper flakes are optional but add a nice warmth. Start with a small pinch and add more if you like a bit of heat.
- Storage & Reheating: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days (seafood is best eaten fresh). Reheat gently on the stovetop with a splash of water or milk to help loosen the sauce, or in the microwave. The sauce may thicken upon chilling.
There you have it – an incredibly elegant, creamy, and bright pasta dish with succulent shrimp that’s perfect for a quick weeknight dinner or a spontaneous date night! This 20-Minute Creamy Lemon Ricotta & Spinach Pasta with Shrimp will quickly become a favorite for its delightful flavor and effortless preparation. We hope you relish every moment of creating and enjoying this fantastic seafood pasta! Happy cooking!
