Lemony Ricotta Pasta Sauce with Shrimp

This lemon ricotta pasta sauce with shrimp is one of my favorite ways to get a creamy, silky pasta on the table fast. Ricotta melts beautifully into the hot pasta with a splash of starchy cooking water, creating a sauce that feels rich and luscious without being heavy. I love how the lemon brightens everything up — it cuts through the creaminess just enough — while the parmesan adds that savory depth that makes the sauce feel finished and balanced.

The shrimp cook in just a few minutes, staying tender and juicy, then get tossed right in with the pasta and sauce. My favorite part is the generous handful of fresh basil, which adds freshness and ties the lemon and ricotta together, and I always sneak in a pinch of chili flakes for a little warmth.

It’s the kind of dinner I turn to when I want something comforting but still fresh and vibrant, and the fact that it comes together in about 25 minutes makes it even better.

• 12 ounces short-shaped pasta
• 1 cup ricotta cheese
• ½ cup Parmesan cheese
• 2 tablespoons lemon juice
• 1 teaspoon EACH: salt and pepper
• ½ cup chopped basil

• 1 ½ lb shrimp
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• 1 pinch chili flakes