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Lemon Ricotta Pappardelle With Shrimp

Made With


  • 8 ounces pappardelle
  • 8 ounces medium raw shrimp, peeled and deveined
  • 3 tablespoons extra-virgin olive oil, divide
  • 2 garlic cloves, minced
  • Zest of 1 lemon
  • 1/4 cup freshly squeezed lemon juice
  • 1/2 cup thawed frozen peas
  • 2 tablespoons finely chopped fresh basil
  • Kosher salt and freshly ground black pepper
  • 1 cup Frigo® Light Ricotta Cheese
  • 1 cup Frigo® Fresh Grated Parmesan Cheese


In a large pot, cook pasta as directed on package. Reserve 1 cup of the pasta cooking liquid. Rinse with hot water and drain.

Heat a skillet over medium-high heat. Add 1 tablespoon of the olive oil and swirl to coat. Add garlic and saute until aromatic about 1 minute. Add the shrimp and cook until they turn pink, about 4 minutes, turning frequently. Remove the shrimp from pan and set aside.

Add the drained pasta to the skillet and add the lemon zest, remaining 2 tablespoons olive oil, peas and basil. Saute for 1 minute. Season with salt and pepper to taste. Add the Frigo® Fat Free Ricotta Cheese, Frigo® Grated Parmesan Cheese and reserved shrimp and toss to coat for 30 seconds. Add the reserved pasta water a little at a time until desired consistency is reached.

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