-
- Prep
- 30
-
- Total
- 45
-
- Serving
- 6
Made With
Ingredients
- 8 ounces pappardelle
- 8 ounces medium raw shrimp, peeled and deveined
- 3 tablespoons extra-virgin olive oil, divide
- 2 garlic cloves, minced
- Zest of 1 lemon
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup thawed frozen peas
- 2 tablespoons finely chopped fresh basil
- Kosher salt and freshly ground black pepper
- 1 cup Dragone® Ricotta Cheese
- 1 cup Shredded Parmesan Cheese
Directions
In a large pot, cook pasta as directed on package. Reserve 1 cup of the pasta cooking liquid. Rinse with hot water and drain.
Heat a skillet over medium-high heat. Add 1 tablespoon of the olive oil and swirl to coat. Add garlic and saute until aromatic about 1 minute. Add the shrimp and cook until they turn pink, about 4 minutes, turning frequently. Remove the shrimp from pan and set aside.
Add the drained pasta to the skillet and add the lemon zest, remaining 2 tablespoons olive oil, peas and basil. Saute for 1 minute. Season with salt and pepper to taste. Add the Dragone® Ricotta Cheese, Shredded Parmesan Cheese and reserved shrimp and toss to coat for 30 seconds. Add the reserved pasta water a little at a time until desired consistency is reached.
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