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Lemon Ricotta Pasta

Lemon ricotta paired with parmesan cheese makes the perfect creamy sauce. This recipe is creamy, tangy, and fresh! Everything you would want from a pasta dish. It's a summer garden captured into a dish. The best part, this meal takes less than 30 minutes to make!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian

Equipment

  • Knife
  • Cutting board
  • Pan to satue
  • Pot to boil the noodles
  • Grater
  • Garlic press

Ingredients
  

  • 1 Onion
  • 6 cloves Garlic
  • 1 cup cherry tomato's
  • 1/3 cup chopped zucinni
  • 1/3 cup eggplant
  • 1 pound deveined raw shrimp
  • 1/4 cup  heavy cream
  • 4 oz  freshly grated parmesan cheese
  • 8 oz whole milk ricotta cheese
  • 1/4 cup reserved pasta water
  • 16 oz linguine noodles
  • 1 lemon, squeezed
  • zest of 1 lemon
  • 1/3 cup fresh basil

Instructions
 

  • Start by chopping 1 onion into small cubes, then sauté in 2 table spoons of butter for 5 minutes on medium heat till the onion soft and translucent. Stir on occasion to prevent burning. After 5 minutes add 6 cloves of minced garlic and cook for 30 seconds.
  • Then place 1 pound of raw shrimp into the skillet and cook the shrimp with the garlic and onion for 3 minutes.
    After 3 minutes transfer the shrimp into a clean bowl.
  • Chop 1/3 cup of zucchini and 1/3 cup of eggplant into small bite sizes. To the same pan that you used to cook the shrimp, add 1 table spoon of butter and sauté the vegetable’s on a medium heat for 7-10 minutes. Season with 1 tea spoon of salt. Stir the zucchini and eggplant once in a while. The vegetables should be soft with a bite in the middle. You don’t want soggy zucchini and eggplant.
    While the vegetables are sauteing, cook the linguini according to the package. Don’t forget to salt the water liberally. About 1 1/2 table spoons of salt.
  • Then turn up the heat to medium high and add 1 cup of the cherry tomato’s. Blister the tomato’s for 2 minutes, then add back in the shrimp that you cooked earlier. Turn off the heat.
  • Add the 1/4 cup of pasta water, 1/4 cup cream, 4 oz freshly grated parmesan cheese, 8oz of whole milk ricotta cheese, and lemon juice from 1 lemon. Mix gently till the sauce in creamy.
  • Drain the linguini pasta then add it to the pan with the zucchini and shrimp. Also add the zest of one lemon and 1/3 cup chopped basil.
Keyword italian, lemonricottapasta, pasta