This bright and fresh pasta dish is one in my ongoing love affair with ricotta cheese. The ricotta in this dish is used as a creamy background in the sauce with the main ingredients being tomato and shrimp. It’s a quick and easy recipe making it all the more loveable. By the time the pasta is done cooking the sauce is ready and dinner is on the table.



  • 2 tbsp extra virgin olive oil
  • 1 medium onion, diced
  • 2 large or 4 medium tomatoes, diced (about 2 cups)
  • 2 tsp paprika
  • 2 tsp cumin
  • 1 tsp ginger
  • 1 tsp oregano
  • 1/2 tsp sea salt or to taste
  • fresh ground black pepper to taste
  • 1/2 cup Homemade Ricotta Cheese
  • 1 tbsp lemon juice and 1/2 tsp zest
  • fresh parsley, chopped (a good handful approximately 1/4 cup)
  • 8 ounces medium sized ridged whole grain pasta, like penne, rigatoni, fusilli or orecchiette
  • 16 ounces medium sized raw shrimp, peeled and deveined


  1. In a large pot of boiling water cook the pasta until not quite done.

    About 2 minutes before the pasta is al dente add the shrimp to the pot

  2. Add the shrimp to the boiling pasta and cook about 2 minutes or until the pasta is tender and the shrimp is done. Drain.
  3. While the pasta is cooking saute the onion in a large skillet until clear and soft. Add the tomatoes, paprika, cumin, ginger, oregano, salt and pepper. Heat until the tomatoes are warmed through.

    When the tomatoes have been warmed through add the ricotta, parsley and lemon juice

  4. Stir in the ricotta, parsley and lemon juice. Heat until warm.
  5. Spoon the pasta and shrimp into individual serving bowls and ladle on the tomato sauce.
  6. Finish by sprinkling a little lemon zest over the top.

Nutritional Info:

Makes 4 servings.

Nutritional Information not available at this time.


Leftovers can be stored in the refrigerator for a day or 2 but it’s best to keep the pasta and sauce in separate containers.


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