You know those nights when you need dinner to be fast, but you’re craving something that tastes like you spent hours in the kitchen? That’s exactly how my Shrimp and Lemon Ricotta Penne was born. I first threw this together when my in-laws showed up unexpectedly (story of my life!), and now it’s become our most requested weeknight hero. The creamy ricotta melts into the pasta, the lemon gives it that bright pop, and the shrimp? Well, they’re just little pockets of joy. In under 30 minutes, you’ve got a dish that feels special enough for company but easy enough for those “what’s for dinner?” panic moments. Trust me, this one’s a keeper.
Why You’ll Love This Shrimp and Lemon Ricotta Penne
Let me count the ways this dish will steal your heart (and your appetite):
- Weeknight magic: Ready in under 30 minutes, faster than takeout!
- Creamy dreamy: That ricotta melts into the pasta like a cozy hug.
- Zesty kick: Fresh lemon wakes up every bite without being too tangy.
- Shrimp perfection: Juicy, garlicky, and just the right amount of spice.
- Leftover love: Tastes even better the next day (if it lasts that long).
Seriously, this dish checks all the boxes. It’s the kind of recipe you’ll scribble on a sticky note and pass to your best friend.
Ingredients for Shrimp and Lemon Ricotta Penne
Here’s everything you’ll need to make this dreamy pasta come together. I’m a stickler for fresh ingredients, trust me, it makes all the difference!
- 8 oz penne pasta: The ridges hold onto that creamy sauce perfectly
- 1 lb shrimp, peeled and deveined: Medium size works best, tails on or off, your call!
- 1 cup ricotta cheese: Whole milk ricotta gives the creamiest texture
- 1 lemon, zested and juiced: That bright yellow zest packs so much flavor
- 2 cloves garlic, minced: Fresh is non-negotiable here
- 2 tbsp olive oil: Good quality makes everything better
- 1/4 tsp red pepper flakes: Just enough kick without overwhelming
- Salt and pepper to taste: Season as you go, I’m always tasting
- 1/4 cup fresh parsley, chopped: That green pop makes it pretty
See? Nothing fancy, just good ingredients treated right. Now let’s get cooking!
How to Make Shrimp and Lemon Ricotta Penne
Alright, let’s turn these simple ingredients into something magical! Don’t worry, I’ll walk you through each step like I’m right there in the kitchen with you. This comes together so fast you’ll barely have time to pour yourself a glass of wine (though I highly recommend doing that first).
Cooking the Pasta
First things first: get that pasta going! Bring a big pot of well-salted water to a rolling boil, it should taste like the sea. Toss in your penne and give it a stir so it doesn’t stick. Cook it just until al dente (that’s about 1 minute less than the package says). Drain it, but save about 1/2 cup of that starchy pasta water, trust me, it’s liquid gold for adjusting the sauce later.
Preparing the Shrimp
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and let them sizzle for about 30 seconds, just until your kitchen smells incredible. Don’t let the garlic brown! Toss in the shrimp in a single layer (crowd them and they’ll steam instead of sear). Season with salt and pepper, then flip them after 2 minutes when they turn pink. Cook another minute or two until they’re just opaque. Overcooked shrimp are sad shrimp, so take them off the heat even if you think they need “just a bit longer.”
Combining Everything
Reduce the heat to low and stir in the ricotta, lemon zest, and lemon juice, it’ll look lumpy at first, but keep stirring! Add the drained pasta and toss gently with tongs. If it seems too thick, splash in some reserved pasta water a tablespoon at a time until it’s creamy perfection. Fold in the shrimp carefully, you want them to stay whole and gorgeous. Taste and adjust seasoning (I always add another squeeze of lemon here). Finish with a shower of fresh parsley and serve immediately while it’s gloriously hot and creamy.
Tips for Perfect Shrimp and Lemon Ricotta Penne
After making this dish more times than I can count (my family won’t let me stop!), I’ve learned a few tricks that take it from good to oh-my-goodness amazing:
- Lemon love: Roll your lemon on the counter before juicing, you’ll get way more juice! And never skip the zest, that’s where all the fragrant oils live.
- Shrimp whisperer: They cook in a flash! Look for that perfect C-shape and opaque color, once they curl into tight O’s, they’re overdone.
- Ricotta rules: Let it sit at room temp for 15 minutes before using, it blends into the sauce like a dream.
- Spice control: Start with 1/4 tsp red pepper flakes, then taste. You can always add more heat, but you can’t take it away!
- Pasta water power: That starchy liquid is magic for loosening up leftovers when you reheat.
Follow these little secrets, and you’ll have restaurant-quality pasta every single time. If you enjoy quick, creamy shrimp dishes, you might also love this shrimp and lemon cream penne recipe.
Serving Suggestions for Shrimp and Lemon Ricotta Penne
This pasta shines bright all on its own, but oh boy, let me tell you what takes it over the top! I love serving it with garlic bread for sauce-mopping duty, those crispy edges dipped in creamy lemon ricotta? Heaven. A simple arugula salad with shaved parmesan balances the richness perfectly. For wine lovers, a chilled Pinot Grigio makes everything sing. And if you’re feeling fancy (or just extra hungry), some roasted asparagus spears on the side turn this quick meal into something truly special. Dinner party magic in minutes! For more ideas on quick weeknight meals, check out resources like Family Tastes.
Storing and Reheating Shrimp and Lemon Ricotta Penne
Leftovers? (As if!) But if you miraculously have some, here’s how to keep the magic alive. Store it in an airtight container in the fridge for up to 2 days. When reheating, splash in a tablespoon of water or milk and stir gently over low heat, it’ll bring back that creamy dreaminess like new. Just don’t microwave it to death, slow and steady wins the race here!
Nutritional Information for Shrimp and Lemon Ricotta Penne
Okay, let’s talk numbers, but remember, these are estimates based on my exact ingredients. Your mileage may vary depending on brands and portion sizes! Per generous serving, you’re looking at about 450 calories, with 30g protein from those gorgeous shrimp and 45g carbs from the penne. The ricotta brings 6g saturated fat, but also a good dose of calcium. And that fresh lemon? Pure vitamin C magic! As always, consult a nutritionist if you need precise dietary info, I’m just here to make sure it tastes incredible. If you like creamy shrimp dishes, you might also enjoy this creamy shrimp alfredo rotini recipe.
Frequently Asked Questions
I get asked about this Shrimp and Lemon Ricotta Penne all the time, here are the answers to everything you might wonder before making it:
Can I use frozen shrimp?
Absolutely! Just thaw them overnight in the fridge or under cold running water for 10 minutes. Pat them super dry before cooking, wet shrimp steam instead of getting that nice sear. And heads up: they might cook a minute faster than fresh, so keep an eye on them!
What’s a good ricotta substitute?
In a pinch, cottage cheese (blended smooth) or mascarpone work, but they’ll change the texture. For lactose-free, try almond milk ricotta, just add an extra squeeze of lemon to balance the sweetness. But honestly? Whole milk ricotta is worth tracking down for that perfect creamy tang.
Can I make this without shrimp?
Totally! Sautéed chicken or even white beans make great protein swaps. For veggies, try asparagus or zucchini, just adjust cooking times. The lemon ricotta sauce is so versatile, it’ll make anything taste amazing. For another great shrimp pasta option, check out this shrimp and roasted veggie garlic pasta recipe.
Why did my ricotta clump?
Two tricks: let it come to room temp first, and stir it into warm (not piping hot) pasta. If it still looks grainy, whisk in a splash of pasta water, the starch works miracles!
Can I prep this ahead?
You can cook shrimp and pasta separately up to a day ahead (toss pasta with a little oil to prevent sticking). But combine everything right before serving, the magic happens when it’s fresh!
Ready to Try This Shrimp and Lemon Ricotta Penne?
What are you waiting for? Grab that skillet and let’s make some magic happen! I’d love to hear how yours turns out, tag me in your photos or leave a rating when you try it. Happy cooking, friends! If you are looking for more quick dinner inspiration, this shrimp spinach creamy gnocchi recipe is another fantastic 30-minute option.
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30-Minute Shrimp and Lemon Ricotta Penne: A Creamy Dream
- Total Time: 25 mins
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
A creamy, tangy pasta dish with shrimp and lemon ricotta, perfect for a quick and delicious meal.
Ingredients
- 8 oz penne pasta
- 1 lb shrimp, peeled and deveined
- 1 cup ricotta cheese
- 1 lemon, zested and juiced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1/4 tsp red pepper flakes
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
Instructions
- Cook penne according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, cook for 1 minute.
- Add shrimp to the skillet, season with salt and pepper. Cook until pink, about 2 minutes per side.
- Stir in ricotta, lemon zest, and lemon juice. Mix well.
- Add cooked pasta to the skillet, toss to combine.
- Garnish with fresh parsley before serving.
Notes
- Use fresh lemon for best flavor.
- Adjust red pepper flakes to your spice preference.
- Serve immediately for best texture.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 180mg