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Lemon Ricotta Pasta with Shrimp

Heidy McCallum
  • 30 minutes
  • Serves 6

INGREDIENTS

1 1/2

lbs Shrimp, fresh or frozen jumbo

10 oz

Baby spinach, leaves

5 cloves

Garlic

1 1/2 tsp

Lemon, zest

3 tbsp

Lemon juice

1 lb

Angel hair pasta

1

Black pepper, freshly ground

1

Kosher salt

1 pinch

Red pepper flakes

4 tbsp

Olive oil, extra-virgin

1/4 cup

Heavy cream or half and half cream

1/2 cup

Parmesan cheese

1 1/2 cups

Ricotta cheese