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Lemony Ricotta Shrimp Fusilli Pasta

4.00 Mitt(s) 2 Rating(s)2 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 5

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Level: Easy

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Description

Corkscrew pasta drenched in a creamy lemon ricotta sauce that has been infused with garlic and rosemary. Topped with sauteed shrimp, shaved parmesan and garnished with fresh rosemary.

Ingredients

  • 1 pound Fusilli (corkscrew) Pasta
  • 1 Tablespoon Salt For Pasta Water
  • 2 Tablespoons Butter
  • 2 Tablespoons Olive Oil
  • 2 cloves Garlic, Minced
  • 3 Tablespoons Chopped Rosemary, Divided
  • 1 bag Frozen Shrimp, Peeled, 31-35 Count Size (1 Pound Bag)
  • 1 container Light Ricotta Cheese, 15 Oz.
  • 1 whole Large Lemon, Zest And Juice
  • ½ teaspoons Salt
  • ¼ teaspoons Pepper
  • ½ cups Shaved Or Grated Parmesan

Preparation

Put 1 Tablespoon of salt into large kettle of water and bring to boil. Add pasta and cook to al dente according to package instructions.

In large pan, heat butter and olive oil until butter melts over medium heat. Add minced garlic and 1 Tablespoon of chopped rosemary and stir for 1 minute. Add in shrimp and cook, stirring until shrimp turns pink and is no longer opaque, about 3 minutes. Remove shrimp to a bowl.

In a saucepan, add in ricotta cheese, lemon juice, zest, salt, pepper and 1 Tablespoon of rosemary. Reserve the other 1 Tablespoon of rosemary for garnish. Stir cheese mixture over low heat just until heated.

Once it’s done cooking, drain pasta and dump into a large pasta serving bowl. Top with cheese mixture. Toss with tongs or 2 wooden spoons to thoroughly mix sauce all through pasta. Top with shrimp, parmesan and reserved rosemary.

2 Comments

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dulcimerhope on 5.13.2010

Great flavors! I intended to add spinach but forgot . . . although I’m sure it would taste great. Thanks for this recipe.

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Dani on 4.28.2010

My husband and I loved this recipe! It’s light and flavorful and comes together quickly. As an added bonus, I pretty much always have these ingredients on-hand. Next time I want to try adding some veggies to the mix – broccoli, squash or spinach would probably go well!

2 Reviews

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jackiebogert on 11.29.2010

Delicious and flavorful! Also very adaptable! I made a few adjustments to cut down on fat, add veggies and use items I had on hand:

I eliminated adding salt to the water with the pasta
I used 1/2 as much ricotta (that’s what I had on hand)
I used 1 TB instead of 2TB of oil
I added in about 1/4 cup diced onion with the garlic
I used a mix of fresh marjoram, thyme and rosemary because it’s what I had on hand to make up 3 TB of the herbs
I used 1/3 cup of parmesan instead of 1/2 cup
I added in about 2 cups of steamed broccoli

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dulcimerhope on 5.19.2010

A nice, fresh dish for spring

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