Lemon Ricotta Pappardelle with Shrimp
30 Mins prep time
15 Mins total time
6 servings
Ricotta Cheese type

Lemon Ricotta Pappardelle with Shrimp

Lemon Ricotta Pappardelle with Shrimp
30 Mins prep time
15 Mins total time
6 servings
Ricotta Cheese type

Made with

Part-Skim Ricotta 32oz

Part-Skim Ricotta 32oz

More Info

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® Part Skim Ricotta Cheese

1 cup Grated 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® Part Skim Ricotta Cheese, Dragone® Parmesan Cheese grated 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.