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Roasted Shrimp and Kale Rigatoni with Lemon-Ricotta Sauce

Aysegul Sanford
  • minutes
  • Serves

INGREDIENTS

1 lb

(21-25) frozen shrimp, frozen

3 cloves

Garlic

5 cups

Kale, leaves

2 tsp

Lemon, zest

1 tbsp

Lemon juice, freshly squeezed

1 lb

Rigatoni

1

Salt and pepper

1 tbsp

Olive oil

1/2 cup

Parmesan cheese, grated

1 1/2 cups

Ricotta cheese