Pasta & Shrimp With Ricotta Cheese Sauce

I can almost smell the salty air and hear the clatter of pans as I recall helping my grandmother prepare her version of this dish every summer. We’d shuck fresh shrimp, the briny scent filling her cozy kitchen, and she’d always let me stir the creamy ricotta sauce. It wasn’t just a meal; it was a tradition, a taste of sunshine and family that I’ve cherished and adapted over the years.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 2
• Dietary Type: Low-Fat

Ingredients

• 2 large garlic cloves, finely chopped
• 1/4 teaspoon crushed red pepper flakes
• 1 teaspoon reduced-calorie margarine
• 1/2 cup skim milk
• 3/4 cup ricotta cheese, part skim
• 8 ounces small shrimp, shelled, deveined, sliced lengthwise
• 1 (10 ounce) package frozen peas, completely thawed
• 2 tablespoons parsley, chopped
• 1/2 teaspoon salt
• 1/8 teaspoon nutmeg
• 2-3 dashes Tabasco sauce
• 1/4 cup low-fat Monterey Jack cheese, shredded, 1 oz
• 12 ounces linguine

Equipment Needed

• Large pot
• 10-inch nonstick skillet
• Large bowl

Instructions

1. Begin by prepping your aromatics. Finely chop the garlic cloves and measure out the crushed red pepper flakes. Having these ready to go will ensure a smooth and flavorful cooking process.

2. In a 10-inch nonstick skillet, melt the reduced-calorie margarine over medium heat. Once melted and hot, add the chopped garlic and red pepper flakes. Sauté for approximately 2 minutes, or until the garlic turns a beautiful golden color, releasing its fragrant oils into the margarine. Be careful not to burn the garlic, as this will impart a bitter taste to the sauce.

3. Reduce the heat to low. Whisk in the skim milk and part-skim ricotta cheese until the mixture is smooth and creamy. The ricotta will initially resist blending, but with gentle whisking, it will incorporate into the milk, creating a luscious base for the sauce.

4. Add the shrimp, thawed peas, chopped parsley, salt, nutmeg, and Tabasco sauce to the skillet. Cook over medium-low heat for 3-4 minutes, or until the shrimp turns pink and opaque, indicating that it is fully cooked. Be sure not to overcook the shrimp, as it can become rubbery.

5. Stir in the shredded low-fat Monterey Jack cheese. Continue stirring until the cheese is melted and evenly distributed throughout the sauce, adding a subtle richness and creamy texture.

6. While the sauce is simmering, cook the linguine in a large pot of boiling water according to the package directions. Be sure to salt the water generously; this will help to season the pasta from the inside out. Cook until al dente, meaning slightly firm to the bite. This typically takes around 8-10 minutes, but always refer to the package instructions for precise cooking times.

7. Once the linguine is cooked to al dente, drain it immediately. Then, quickly rinse it in hot water to stop the cooking process and remove excess starch. This will prevent the pasta from sticking together and ensure that it readily absorbs the sauce.

8. Transfer the drained and rinsed linguine to a large bowl.

9. Pour the hot shrimp sauce over the pasta in the bowl. Toss well to ensure that every strand of linguine is evenly coated in the creamy, flavorful sauce.

10. Serve immediately, while the pasta and sauce are still hot and the flavors are at their peak.

Expert Tips & Tricks

• For a richer flavor, consider using fresh garlic instead of pre-minced. The aroma and taste are noticeably different.
• If you prefer a spicier dish, increase the amount of crushed red pepper flakes to your liking.
• Don’t overcook the shrimp! They should be pink and opaque, but still tender. Overcooked shrimp become rubbery and lose their flavor.
• Rinsing the pasta is important to keep it from clumping, especially with a cheese-based sauce.
• If the sauce is too thick, add a splash of pasta water to thin it out to your desired consistency.
• To elevate the presentation, garnish with a sprinkle of fresh parsley and a lemon wedge.

Serving & Storage Suggestions

Serve this delicious pasta dish immediately for the best flavor and texture. The heat will help the sauce cling to the linguine. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a skillet over low heat, adding a splash of milk or water to prevent it from drying out. While freezing is possible, the texture of the ricotta and pasta may change slightly upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1062.1 kcal	N/A
Calories from Fat	176 g	17%
Total Fat	19.6 g	30%
Saturated Fat	10.5 g	52%
Cholesterol	201.5 mg	67%
Sodium	1589.7 mg	66%
Total Carbohydrate	155.9 g	51%
Dietary Fiber	12.1 g	48%
Sugars	12.1 g	48%
Protein	62.4 g	124%

Variations & Substitutions

• For a vegetarian option, omit the shrimp and add sautéed mushrooms, zucchini, or spinach.
• To make this dish gluten-free, use gluten-free linguine.
• For a creamier sauce, substitute half-and-half or light cream for the skim milk. Keep in mind that this will increase the fat content.
• Experiment with different cheeses! Parmesan, Asiago, or Pecorino Romano would all be delicious additions or substitutions for the Monterey Jack.
• Add a squeeze of lemon juice to the sauce for a brighter, more citrusy flavor.

FAQs (Frequently Asked Questions)

Q: Can I use frozen shrimp for this recipe?
A: Absolutely! Just make sure to thaw the shrimp completely before adding them to the sauce. Pat them dry to remove any excess moisture.

Q: What is the best way to devein shrimp?
A: Use a small, sharp knife to make a shallow cut along the back of the shrimp. Then, use the tip of the knife or your fingers to lift out the dark vein.

Q: Can I make this dish ahead of time?
A: While it’s best served immediately, you can prepare the sauce ahead of time and store it in the refrigerator for up to 24 hours. Cook the pasta just before serving to prevent it from becoming soggy.

Q: Is it necessary to rinse the pasta after cooking?
A: Rinsing the pasta helps to remove excess starch, which prevents it from sticking together and allows the sauce to cling better. It’s especially helpful for cream-based sauces like this one.

Q: What if I don’t have Monterey Jack cheese?
A: You can substitute any other low-fat cheese that melts well, such as mozzarella or provolone.

Final Thoughts

I hope this Pasta & Shrimp with Ricotta Cheese Sauce brings as much joy to your table as it has to mine. Don’t be afraid to experiment with different flavors and ingredients to make it your own. Whether you stick to the original recipe or add your personal touch, I’m confident that you’ll create a delicious and memorable meal. Enjoy!