Ricotta Shrimp Pasta

Just made ricotta? It’s great for lasagna of course, but I like to let the delicate sweet flavor of homemade ricotta shine. Here’s my favorite recipe that I’ve come up with so far. (Serves 4+)

  • 1lb Shrimp (cooked and cleaned)
  • 1 box Angel Hair Spaghetti
  • 1 Tablespoon dried chili flakes
  • 2 cans diced tomatoes (drained)
  • 1+ Tablespoon minced garlic (or to taste)
  • 2 Tablespoon fresh chopped basil
  • Ricotta – yield from 1 gallon
  • Salt to taste
  1. Sauté garlic and chili flakes in a few tablespoons olive oil over medium low until garlic changes color slightly.
  2. Add shrimp and sauté till just heated through (don’t overcook or it will be rubbery!).  Set aside.
  3. Cook pasta.
  4. Add ricotta, tomatoes and basil to garlic and shrimp. Heat on medium low until hot through – don’t heat to high or too quickly or the quality of the ricotta will be compromised.
  5. Add pasta and mix until coated. Enjoy!
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