You know those nights when you want something special but don’t have hours to spend in the kitchen? That’s exactly when my Shrimp and Lemon Ricotta Spaghetti saves the day. I discovered this gem during a frantic weeknight when my best friend showed up unannounced for dinner. With just pantry staples and a few fresh ingredients, we whipped up this creamy, citrusy pasta in under 30 minutes. Now it’s my go-to whenever I need a meal that feels fancy but comes together effortlessly.
The magic happens when plump shrimp meet creamy ricotta cheese, all brightened up with fresh lemon zest and juice. It’s the kind of dish that makes you close your eyes and savor every bite, rich yet light, comforting yet vibrant. Trust me, once you try this combination, you’ll understand why it’s become my most requested recipe among friends.
Why You’ll Love This Shrimp and Lemon Ricotta Spaghetti
This dish checks all the boxes for a perfect weeknight meal. Here’s why it’s become my absolute favorite:
- Quick as lightning: Ready in under 30 minutes—faster than takeout!
- Creamy dreamy texture: The ricotta melts into the pasta for the most luxurious sauce.
- Bright, fresh flavor: Lemon zest and juice cut through the richness beautifully.
- Perfectly balanced: Juicy shrimp, al dente pasta, and just the right amount of garlic—heaven.
Seriously, it’s the kind of meal that makes you feel like a kitchen rockstar with minimal effort. My kids gobble it up every time!
Ingredients for Shrimp and Lemon Ricotta Spaghetti
Here’s everything you’ll need to make this dreamy pasta dish come together. I’ve learned through trial and error that quality ingredients make all the difference here:
- 8 oz spaghetti: The perfect base, cook it al dente so it holds up to the sauce
- 1 lb shrimp: Peeled and deveined (trust me, doing this yourself ensures they’re perfect)
- 1 cup ricotta cheese: Go for whole milk ricotta; the extra creaminess is worth it
- 1 lemon: We’ll use both the zest and juice, that’s where the magic happens!
- 2 cloves garlic: Minced fine so it distributes evenly
- 2 tbsp olive oil: Good quality for sautéing the shrimp
- 1/4 tsp red pepper flakes: Optional, but gives a nice little kick
- Salt and pepper: To taste, don’t skimp on seasoning!
- 1/4 cup fresh parsley: Chopped for that final pop of color and freshness
See? Nothing too fancy, just good ingredients treated right. Now let’s make some magic!
Equipment You’ll Need
You don’t need anything fancy for this recipe—just these basic kitchen tools that you probably already have:
- Large skillet or sauté pan: For cooking those beautiful shrimp to perfection
- Pot for pasta: Big enough to give your spaghetti room to dance
- Zester or microplane: To get that gorgeous lemon zest (watch your fingers!)
- Tongs or pasta fork: For tossing everything together like a pro
- Colander: To drain your pasta—this one’s non-negotiable
That’s it! Now let’s get cooking.
How to Make Shrimp and Lemon Ricotta Spaghetti
Alright, let’s dive into the magic! This recipe comes together so quickly once you get going. I’ll walk you through each step just like I do when teaching my friends, with all those little tips that make all the difference.
Step 1: Cook the Pasta
First things first: get your pasta water boiling with a generous pinch of salt; it should taste like the sea! Cook your spaghetti for about 1 minute less than the package says. We want it al dente (“to the tooth” as my Italian grandma would say) because it’ll keep cooking when we mix everything together later. Before draining, scoop out about 1/2 cup of that starchy pasta water; it’s liquid gold for adjusting the sauce consistency later!
Step 2: Sauté the Shrimp
While your pasta cooks, heat the olive oil in your large skillet over medium heat. Add the garlic and red pepper flakes (if using), and let them sizzle for just 30 seconds. You’ll know it’s ready when the kitchen smells amazing! Add your shrimp in a single layer; don’t crowd them or they’ll steam instead of getting that nice sear. Cook for 2-3 minutes per side until they turn pink with a slight golden edge. Remove them to a plate immediately so they don’t overcook; they’ll finish warming through later.
Step 3: Prepare the Ricotta Sauce
In the same pan (all those delicious shrimp bits add flavor!), lower the heat to medium-low and add the ricotta, lemon zest, and lemon juice. Stir gently until it becomes this luscious, creamy sauce, about 1 minute. If it seems too thick, add a splash of that reserved pasta water until it’s just right. Taste and adjust seasoning; this is when I usually add another pinch of salt and some fresh cracked pepper.
Step 4: Combine and Serve
Add your drained pasta directly into the skillet with the ricotta sauce. Use tongs to toss everything together, coating each strand beautifully. Return the shrimp to the pan and gently fold them in, just enough to warm through. Finish with a shower of fresh parsley (I always tear some extra leaves for garnish) and serve immediately. Oh, and don’t forget to squeeze a little extra lemon juice over each plate right before eating, that bright pop makes all the difference!
Tips for Perfect Shrimp and Lemon Ricotta Spaghetti
After making this dish countless times, here are my foolproof tricks for shrimp and ricotta spaghetti success:
- Zest first, then juice: Always zest your lemon before juicing; trying to zest a half-squeezed lemon is a nightmare!
- Don’t overcook shrimp: They continue cooking off heat, so pull them when just pink for perfect tenderness.
- Taste as you go: The lemon flavor mellows, so I often add an extra squeeze right before serving.
- Room temp ricotta: Let it sit out for 15 minutes; it blends into the sauce much smoother.
- Reserve pasta water: That starchy liquid is magic for adjusting sauce consistency without making it watery.
Follow these, and you’ll have restaurant-quality pasta every single time!
Ingredient Substitutions
No ricotta? No problem! Here are my favorite swaps that still deliver amazing flavor:
- Cottage cheese: Blend it smooth first, you’ll get similar creaminess with a slightly tangier taste
- Gluten-free pasta: Works great! Just watch the cook time since GF noodles can get mushy fast
- Frozen shrimp: Thaw in cold water first, pat them super dry or they’ll steam instead of sear
- Lime instead of lemon: Different but delicious, gives a more tropical twist
The beauty of this recipe? It’s flexible enough to work with what you’ve got! If you’re looking for other great shrimp pasta ideas, check out this Lemon Butter Shrimp Spaghetti Recipe.
Serving Suggestions
This spaghetti shines all on its own, but I love serving it with warm garlic bread for soaking up every last bit of that creamy sauce. A simple arugula salad with lemon vinaigrette makes the perfect fresh contrast. Sometimes I’ll add a chilled glass of Pinot Grigio, the crisp citrus notes pair beautifully with the lemon in the dish. For more serving ideas, you might enjoy this Garlic Butter Shrimp Pasta Recipe.
Storage and Reheating
Leftovers? No problem! Store your shrimp and lemon ricotta spaghetti in an airtight container in the fridge for up to 2 days. When reheating, add a splash of water or broth and warm it gently over low heat—the pasta will soak up the extra moisture and stay creamy. Just be sure to stir frequently so the ricotta doesn’t separate. Pro tip: Save some fresh parsley to sprinkle on top after reheating for that just-made brightness!
Shrimp and Lemon Ricotta Spaghetti FAQs
I get asked these questions all the time about my favorite shrimp pasta recipe, so let me share what I’ve learned through countless batches:
Can I use frozen shrimp?
Absolutely! Just thaw them overnight in the fridge or in a bowl of cold water for about 20 minutes. The key is patting them super dry with paper towels before cooking—otherwise they’ll steam instead of getting that nice sear we want.
How can I make it spicier?
Easy! Double the red pepper flakes if you like heat, or add a pinch of cayenne pepper to the ricotta sauce. Sometimes I’ll even toss in some chopped Calabrian chilis when sautéing the garlic for a serious kick.
Can I prepare this ahead of time?
Honestly, it’s best fresh—the pasta keeps absorbing liquid as it sits. But if you must, cook everything separately and combine at the last minute. The shrimp will stay perfect if stored separately in the fridge for up to a day.
What if my ricotta sauce seems too thick?
That’s why we save that magical pasta water! Start with just a tablespoon at a time until it reaches your perfect consistency. If you run out, warm milk or even a splash of white wine works in a pinch.
Can I use a different pasta shape?
Of course! Linguine works beautifully, and I’ve even used fettuccine in a pinch. For something fun, try bucatini—those hollow strands hold the creamy sauce so well. Just adjust cook times based on the pasta’s thickness. If you prefer a different shape, perhaps try this Creamy Garlic Shrimp Alfredo Pasta Recipe.
Nutritional Information
Keep in mind these are rough estimates—actual values will vary based on your specific ingredients and brands. This shrimp and lemon ricotta spaghetti provides a balanced meal with protein from the shrimp, carbs from the pasta, and healthy fats from the olive oil and ricotta. The lemon adds a vitamin C boost, too! For more balanced meals, explore recipes from Family Tastes.
Made this recipe? I’d love to hear how it turned out! Leave a rating below or share your personal twists in the comments.
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Irresistible Shrimp and Lemon Ricotta Spaghetti in 30 Minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
A delicious and creamy shrimp and lemon ricotta spaghetti dish that’s perfect for a quick and flavorful meal.
Ingredients
- 8 oz spaghetti: cook according to package instructions
- 1 lb shrimp: peeled and deveined
- 1 cup ricotta cheese: creamy and smooth
- 1 lemon: zest and juice
- 2 cloves garlic: minced
- 2 tbsp olive oil: for sautéing
- 1/4 tsp red pepper flakes: optional for heat
- Salt and pepper: to taste
- 1/4 cup fresh parsley: chopped
Instructions
- Cook the spaghetti according to package instructions. Drain and set aside.
- Heat olive oil in a large pan over medium heat. Add garlic and red pepper flakes, sauté for 1 minute.
- Add shrimp to the pan and cook until pink, about 2-3 minutes per side. Remove shrimp and set aside.
- In the same pan, add ricotta cheese, lemon zest, and lemon juice. Stir until creamy.
- Add the cooked spaghetti to the pan and toss to coat with the ricotta mixture.
- Return the shrimp to the pan and gently mix. Season with salt and pepper.
- Garnish with fresh parsley and serve immediately.
Notes
- Use fresh lemon juice for the best flavor.
- Adjust red pepper flakes to your preferred spice level.
- Serve with a side of garlic bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg