Neighbors Cooking

🍋Lemon Ricotta Fettuccine with Garlic Shrimp & Fresh Herbs

When the temperatures rise, I love finding recipes that are light, fresh, and packed with flavor without heating up the whole kitchen. Tonight we’re making a dish that feels like it came straight from a seaside Italian restaurant:

Lemon Ricotta Fettuccine with Garlic Shrimp & Fresh Herbs

This beautiful summer pasta combines tender shrimp, creamy ricotta cheese, fresh lemon, garlic, Parmesan, and garden-fresh herbs to create a silky sauce that’s rich in flavor but surprisingly light.

The best part? It comes together in about 30 minutes, making it perfect for busy weeknights and warm summer evenings.

Tonight’s Recipe

Ingredients

🦐 Protein

* 1 lb large shrimp, peeled and deveined

🍝 Pasta

* 12 oz fettuccine

🧀 Dairy

* 1 cup whole milk ricotta cheese
* ½ cup grated Parmesan cheese

🍋 Produce

* 2 lemons
* 4 cloves garlic, minced
* ¼ cup fresh basil, chopped
* ¼ cup fresh parsley, chopped

🫒 Pantry

* 2 tablespoons olive oil
* Salt
* Black pepper
* Red pepper flakes (optional)

⸻

👨‍🍳 Instructions

1️⃣ Cook fettuccine according to package directions. Reserve 1 cup of pasta water before draining.

2️⃣ Season shrimp with salt and pepper. Heat olive oil in a skillet and cook shrimp 2–3 minutes per side until pink. Remove and set aside.

3️⃣ In the same skillet, add garlic and lemon zest. Cook for 30 seconds.

4️⃣ Stir in ricotta, Parmesan, and the juice of one lemon. Slowly whisk in reserved pasta water until a smooth, creamy sauce forms.

5️⃣ Add pasta and toss to coat.

6️⃣ Return shrimp to the pan and finish with basil, parsley, and additional lemon juice to taste.

7️⃣ Serve immediately and enjoy!

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