Penne with Garlicky Shrimp, Ricotta, and Tomatoes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Lindsay Funston
Ricotta and pasta water join forces to give this simple summer pasta an amazingly creamy sauce.
Ingredients
kosher salt
3/4 lb. penne
2 tbsp. butter
2 cloves garlic, thinly sliced
1 lb. medium shrimp, peeled and deveined
1 c. ricotta
2 c. cherry tomatoes, halved
Fresh basil, for garnish
Instructions
Bring a large pot of well-salted water to a boil. Cook pasta according to package directions, about 8 minutes. Reserve 1 cup of pasta water and drain, then return penne to pot.
Meanwhile, heat butter in a large skillet over medium heat. Add garlic and cook until fragrant, 1 minute. Add shrimp and cook until opaque, 4 to 6 minutes more.
Add shrimp, ricotta, tomatoes, and 1/2 cup cooking water to pot and stir until combined. Add more pasta water to loosen up the sauce.
Divide among four bowls and garnish with basil.
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