Lemony Ricotta Shrimp Fusilli Pasta Recipe

Name: Lemony Ricotta Shrimp Fusilli Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Fusilli (corkscrew) Pasta; 1 Tablespoon Salt For Pasta Water; 2 Tablespoons Butter; 2 Tablespoons Olive Oil; 2 cloves Garlic, Minced; 3 Tablespoons Chopped Rosemary, Divided; 1 bag Frozen Shrimp, Peeled, 31-35 Count Size (1 Pound Bag); 1 container Light Ricotta Cheese, 15 Oz.; 1 whole Large Lemon, Zest And Juice; 1/2 teaspoons Salt; 1/4 teaspoons Pepper; 1/2 cups Shaved Or Grated Parmesan

Servings: persons

1 pound Fusilli (corkscrew) Pasta
1 Tablespoon Salt For Pasta Water
2 Tablespoons Butter
2 Tablespoons Olive Oil
2 cloves Garlic, Minced
3 Tablespoons Chopped Rosemary, Divided
1 bag Frozen Shrimp, Peeled, 31-35 Count Size (1 Pound Bag)
1 container Light Ricotta Cheese, 15 Oz.
1 whole Large Lemon, Zest And Juice
1/2 teaspoons Salt
1/4 teaspoons Pepper
1/2 cups Shaved Or Grated Parmesan

1
Put 1 Tablespoon of salt into large kettle of water and bring to boil.
2
Add pasta and cook to al dente according to package instructions.
3
In large pan, heat butter and olive oil until butter melts over medium heat.
4
Add minced garlic and 1 Tablespoon of chopped rosemary and stir for 1 minute.
5
Add in shrimp and cook, stirring until shrimp turns pink and is no longer opaque, about 3 minutes.
6
Remove shrimp to a bowl.
7
In a saucepan, add in ricotta cheese, lemon juice, zest, salt, pepper and 1 Tablespoon of rosemary.
8
Reserve the other 1 Tablespoon of rosemary for garnish.
9
Stir cheese mixture over low heat just until heated.
10
Once its done cooking, drain pasta and dump into a large pasta serving bowl.
11
Top with cheese mixture.
12
Toss with tongs or 2 wooden spoons to thoroughly mix sauce all through pasta.
13
Top with shrimp, parmesan and reserved rosemary.

698

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound Fusilli (corkscrew) Pasta, 1 Tablespoon Salt For Pasta Water, 2 Tablespoons Butter, 2 Tablespoons Olive Oil, and more.

Yes, Lemony Ricotta Shrimp Fusilli Pasta falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemony Ricotta Shrimp Fusilli Pasta

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