Easy Pesto Ricotta Pasta with Shrimp
This easy Pesto Ricotta Pasta with Shrimp makes a quick and satisfying weeknight meal. The simple sauce of ricotta, pesto, and lemon juice coats whole wheat spaghetti, shrimp, and a bit of grated zucchini because as a dietitian, I’m always sneaking in extra veggies!
Servings: 2
Calories: 407kcal
Ingredients
- 80 g Wholewheat Spaghetti dry weight
- 8 g Olive Oil 2 teaspoons
- 2 Garlic Cloves
- 1 Medium Zucchini (courgette) grated
- 200 g Shrimp peeled and deveined, I recommend buying frozen, see notes
- 160 g Ricotta Cheese ⅔ cup
- 30 g Pesto 2 tablespoon
- 30 mls Lemon Juice 2 tablespoon approx ½ lemon
- 2 tablespoon Herbs (e.g., basil, parsley or coriander) chopped
- Salt & Black Pepper to taste
- ½ teaspoon Chili Flakes
To serve
- grated parmesan optional
Instructions
- Cook the pasta according to the package directions. Reserve some of the pasta water.80 g Wholewheat Spaghetti
- Sauté the Vegetables: While the pasta is cooking, heat the olive oil in a large pan (skillet) over medium heat. Add the grated zucchini and minced garlic. Cook for 5-6 minutes, stirring occasionally, until the zucchini has softened. Season lightly with salt and pepper.8 g Olive Oil, 1 Medium Zucchini (courgette), Salt & Black Pepper to taste
- Cook the Shrimp: Push the zucchini mixture to one side of the pan. Add the shrimp to the other side in a single layer. Cook for 2-3 minutes per side, until they turn pink and opaque. Be careful not to overcook them.200 g Shrimp
- Create the Sauce: Reduce the heat to low. Add the ricotta cheese, pesto, and the juice of ½ a lemon to the pan. Stir everything together until the ricotta melts and forms a creamy sauce.160 g Ricotta Cheese, 30 g Pesto, 30 mls Lemon Juice
- Combine and Finish: Add the cooked spaghetti to the skillet with the sauce. Let it simmer for 1-2 minutes. If the sauce is too thick, add some of the pasta water until it reaches your desired consistency. If its too thin allow it to simmer for another 5-10 minutes.
- Serve: Stir in the chopped fresh herbs. Divide the pasta between two bowls. Top with chili flakes and a sprinkle of grated Parmesan cheese, if desired.grated parmesan, ½ teaspoon Chili Flakes
Notes
- Shrimp Tip: Use frozen raw shrimp (peeled & deveined) for convenience. Thaw them quickly by placing them in a bowl of cold water for 15-20 minutes. Avoid using pre-cooked shrimp as they will become rubbery.
- Pasta Water is Key: Don't forget to reserve some pasta water! The starch in the water helps the sauce become creamy and cling to the pasta perfectly.
- Want more protein? Try a chickpea or lentil pasta like Banza
- Storage: Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently in a pan, adding a splash of water to loosen the sauce.
Nutrition
Calories: 407kcal | Carbohydrates: 42g | Protein: 28g | Fat: 15.8g | Saturated Fat: 6.3g | Polyunsaturated Fat: 1.15g | Monounsaturated Fat: 5.5g | Trans Fat: 0.3g | Cholesterol: 180mg | Sodium: 485mg | Potassium: 558mg | Fiber: 4.47g | Sugar: -3g | Vitamin A: 115IU | Vitamin C: 25mg | Calcium: 289mg | Iron: 2mg
