Angel Hair Nests – Lemon Ricotta Angel Hair with Shrimp


Lemon Ricotta Angel Hair Pasta with Shrimp

Best prepared with our Angel Hair Nests. SKU #04108
Course Main Course
Cuisine Italian
Servings 2 Servings


  • 4-5 Nests of Angel Hair Pasta
  • 2 Tbsp Olive oil
  • 3-4 Cloves garlic
  • 1 Lb Jumbo Shrimp, deshelled, deveined
  • 10 Oz Baby Spinach
  • 1 ½ Tsp Lemon Zest
  • 3 Tbsp Lemon Juice
  • 1 Cup Ricotta (whole milk)
  • ¼ Cup Heavy Cream
  • ¼ Cup Parmesan Cheese
  • 1 Tbsp Crushed Red Pepper Flakes


  • Bring 4 quarts of water to a rolling boil, add pasta nest and cook until internal temperature reaches 165˚F or approx. 1½ - 2 minutes.
  • Drain pasta, reserving ½ cup of pasta water. Set both aside.
  • In a medium sauté pan, sear shrimp on both sides and cook until pink.
  • Remove from pan and set aside.
  • In the same pan heat 1 Tbsp oil and sauté garlic until fragrant, being careful not to burn.
  • To the pan add ricotta, heavy cream, lemon juice, lemon zest, crushed red pepper and the reserved pasta water.
  • Cook on low-medium heat until the ricotta melts and the sauce starts to heat and come together.
  • Once sauce starts to simmer, add the spinach, shrimp. Fold in pasta.
  • Garnish with additional lemon and Parmesan cheese.
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