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You know those nights when you want something fancy-tasting but don’t have the energy for fussy cooking? That’s exactly why my Shrimp and Spinach Ricotta Pasta became my go-to weeknight hero. I stumbled onto this combo one exhausted Thursday when my fridge held nothing but random ingredients, some shrimp, half a tub of ricotta, and that bag of spinach I kept meaning to use. Twenty minutes later, I was eating the creamiest, most satisfying pasta of my life. Now it’s my secret weapon when friends pop by unexpectedly or when I just need comfort food fast. The ricotta melts into this luxe sauce that clings to every noodle, while the shrimp and spinach keep things fresh and bright. Trust me, once you try this, you’ll understand why my family begs for it weekly!

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Why You’ll Love This Shrimp and Spinach Ricotta Pasta

This recipe checks all the boxes for a perfect weeknight dinner. Here’s why it’s become my family’s favorite:

Speedy satisfaction: Ready in under 30 minutes, start to finish
Creamy dreaminess: The ricotta melts into a luxurious sauce that coats every bite
Perfect balance: Tender shrimp and fresh spinach cut through the richness
One-pan wonder: Minimal cleanup means more time to actually enjoy your meal
Adaptable: Easy to tweak based on what’s in your fridge

Honestly, it’s the kind of dish that feels special but couldn’t be simpler to make. The first time I served it, my friends thought I’d spent hours cooking; little did they know my secret!

Ingredients for Shrimp and Spinach Ricotta Pasta

Gather these simple ingredients, and the magic happens when they all come together:

8 oz pasta: I swear by linguine or fettuccine, but any shape works
1 lb shrimp: Peeled and deveined (trust me, do this first to avoid messy fingers later)
2 cups fresh spinach: Not packed, just loosely measured so it wilts perfectly
1 cup ricotta cheese: Whole milk version makes the sauce extra creamy
2 cloves garlic: Minced fine (about 1 tablespoon if you’re using pre-minced)
2 tbsp olive oil: The good stuff, it’s your flavor base
1/2 tsp salt: Plus more for pasta water
1/4 tsp black pepper: Freshly cracked if you’ve got it
1/4 tsp red pepper flakes: Just enough for a little kick
1/4 cup grated Parmesan: For that salty finish that makes everything better

See? Nothing fancy, just real ingredients that work magic together. Now let’s get cooking!

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Equipment You’ll Need

Don’t worry, you probably have everything already:

Large skillet: For sautéing the shrimp and wilting the spinach
Pot for pasta: Big enough to cook your noodles without sticking
Colander: To drain that perfectly al dente pasta
Wooden spoon or spatula: For gentle stirring (metal can scrape your pan)

That’s it! No fancy gadgets needed, just basic kitchen essentials you likely have hanging around.

How to Make Shrimp and Spinach Ricotta Pasta

This dish comes together so fast you’ll barely believe it. Follow these steps for perfect results every time. I’ve made this enough to know all the little tricks!

Cooking the Pasta

First, get your pasta going in well-salted boiling water. Cook it just until al dente (that perfect bite with a tiny resistance). Here’s my secret: reserve about 1/2 cup of that starchy pasta water before draining. It’ll help adjust your sauce consistency later if needed. Drain the pasta, but don’t rinse; you want all that starch to help the ricotta cling beautifully.

Sautéing the Shrimp and Spinach

While the pasta cooks, heat olive oil in your skillet over medium. Add the garlic and let it sizzle just until fragrant, about 30 seconds. Don’t let it brown! Toss the shrimp in a single layer. You’ll know they’re ready when they curl into perfect C-shapes and turn pink, about 2 minutes per side. Quickly stir in the spinach; it wilts down to practically nothing in just 1 minute.

Combining with Ricotta

Now the magic happens! Reduce the heat to low and add the ricotta, salt, pepper, and red pepper flakes. Stir gently, you want everything incorporated but not overmixed. The residual heat will melt the ricotta into a creamy dream. Toss in your cooked pasta, adding splashes of reserved pasta water if the sauce seems too thick. Finish with a shower of Parmesan and serve immediately while it’s gloriously creamy.

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Tips for Perfect Shrimp and Spinach Ricotta Pasta

After making this dish more times than I can count, here are my foolproof secrets for shrimp and spinach ricotta pasta perfection:

Shrimp timing is everything: They cook fast, pull them off the heat as soon as they turn pink to avoid a rubbery texture
Full-fat ricotta FTW: The higher fat content melts into the creamiest sauce (low-fat versions can get grainy)
Underseason at first: Ricotta absorbs salt, so taste and adjust after combining everything
Fresh garlic matters: Jarred works in a pinch, but fresh minced gives that aromatic punch
Spinach last: Add it right before the ricotta so it stays bright green and doesn’t overcook

Follow these simple tricks, and you’ll have restaurant-quality pasta with minimal effort every single time!

Variations for Shrimp and Spinach Ricotta Pasta

One of my favorite things about this recipe is how easily it adapts to whatever’s in my fridge! Here are some delicious twists I’ve tried:

Greens swap: Use kale instead of spinach, just massage it first to soften those tough leaves
Citrus zing: Stir in lemon zest at the end for a bright, fresh pop
Protein change-up: Chicken or scallops work beautifully if shrimp aren’t your thing
Herb boost: Toss in fresh basil or parsley for extra vibrancy
Spice lover’s version: Double the red pepper flakes if you like some heat

The basic recipe is perfection, but don’t be afraid to make it your own; that’s how all the best kitchen creations happen! If you enjoy creamy shrimp dishes, you might also love this creamy garlic shrimp alfredo pasta.

Serving Suggestions

This shrimp and spinach ricotta pasta shines all on its own, but I love pairing it with garlic bread to soak up every last bit of that creamy sauce. For lighter meals, a simple arugula salad with lemon vinaigrette balances the richness perfectly. My kids always ask for extra Parmesan on top. Who am I to say no? For more seafood inspiration, check out these other great recipes from Family Tastes.

Storing and Reheating Shrimp and Spinach Ricotta Pasta

Here’s the truth: this dish tastes best fresh, but if you’ve got leftovers (rare in my house!), Store them airtight in the fridge for up to 2 days. When reheating, go low and slow with a splash of water or milk to bring back that creamy texture. Microwave in 30-second bursts, stirring between each, or warm gently in a skillet covered with a lid. The shrimp might get a bit firmer, but the flavors still sing!

Nutritional Information

Here’s the nutritional breakdown per serving (estimates vary based on your specific ingredients):

Calories: 420
Protein: 28g
Carbohydrates: 45g
Fat: 14g

Remember, these numbers can shift slightly depending on your exact measurements and brands used, but hey, with flavors this good, who’s counting? If you are looking for a similar dish with a different green, try this shrimp and kale creamy fettuccine recipe.

Frequently Asked Questions

I’ve gotten so many questions about this shrimp and spinach ricotta pasta over the years. Here are the ones that pop up most often:

Can I use frozen shrimp?
Absolutely! Just thaw them overnight in the fridge or under cold running water first. Pat them super dry with paper towels; excess water makes them steam instead of sear.

How can I make this dairy-free?
Swap the ricotta for cashew cream (blend soaked cashews with water until smooth) and skip the Parmesan. The texture changes slightly, but it’s still delicious!

My sauce seems too thick, help!
That reserved pasta water is your best friend! Add it a tablespoon at a time until you reach your perfect creamy consistency.

Can I prep this ahead?
The components keep separately for about a day, cook the shrimp and prep the sauce, then combine everything when ready to serve for the best texture.

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Final Thoughts

There you have it, my beloved shrimp and spinach ricotta pasta that never fails to impress. Give it a try tonight and let me know how it turns out in the comments! Happy cooking! For another quick shrimp pasta idea, check out this shrimp garlic butter linguine recipe.

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