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–+ servings

Lemon Ricotta Angel Hair Pasta with Shrimp

Best prepared with our Angel Hair Nests. SKU #04108
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Course Brunch, Dinner, Lunch, Main Course, main dish
Cuisine Italian
Servings 2 Servings

Ingredients
  

  • 4-5 Angel Hair Nests 01408
  • 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

Instructions
 

  • Bring 4 quarts of water to a rolling boil, add pasta nest and cook until internal temperature reaches 165˚F or approx. 1½ 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 and fold in pasta.
  • Garnish with additional lemon and Parmesan cheese.

Notes

  • This can be made with grilled chicken in place of shrimp.
Keyword 04108, Angel Hair, Lemon, Ricotta, Shrimp
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