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This bright and flavorful pasta dish is a perfect balance of creamy, zesty, and fresh. Tender pasta is tossed in a silky ricotta-Parmesan sauce with lemon and olive oil, then finished with peppery arugula and juicy grilled shrimp. It’s a quick weeknight dinner that feels elegant enough for guests – ready in about 30 minutes with simple ingredients and big flavor.

Lemon Ricotta Pasta with Grilled Shrimp

For the Shrimp:

• 1 lb large shrimp, peeled & deveined
• ½ cup Italian dressing (your favorite brand — zesty works great)
• Salt & pepper
• 8 oz diced Pancetta

For the Pasta:

• 12 oz rigatoni or short pasta
• 1 cup whole-milk ricotta cheese
• 1 cup grated Parmesan cheese, plus more for serving
• 1 tbsp lemon zest
• ¼ cup fresh lemon juice (about 2 lemons)
• 2 tbsp olive oil
• 1 clove garlic, minced (optional)
• Salt & pepper, to taste
• 2 cups fresh arugula
• Fresh basil, for garnish
• Lemon wedges, for serving

Directions:

1. Toss shrimp with Italian dressing, a pinch of salt, and pepper. Set aside to marinate.
2. Bring a large pot of salted water to a boil.
3. Add pasta and cook until al dente. Before draining, reserve 1 cup of pasta water. Then, drain the pasta.
4. Heat a grill pan or cast iron, and cook pancetta until crispy. Remove from heat.
5. In the empty pasta pot (off heat), whisk together: ricotta, parmesan, lemon zest, lemon juice, olive oil, garlic (optional). Season with salt and pepper to taste.
6. Return the drained pasta to the pot with the sauce.
7. Add about ½ cup reserved pasta water and stir until creamy. Add more water if needed.
8. Stir in arugula until slightly wilted.
9. Cover the pot to keep warm.
10. Heat a grill pan or skillet over medium-high heat.
11. You will use the same the same grill pan or skillet from the pancetta- heat to medium/high heat
12. Add the marinated shrimp and cook for 2–3 minutes per side, until opaque and lightly charred.
13. Divide the pasta among bowls and top with grilled shrimp and sprinkle pancetta on top
14. Garnish with extra Parmesan, fresh basil, and lemon wedges.

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0:00 — Marinate Shrimp

• Toss shrimp with Italian dressing, a pinch of salt, and pepper. Let sit while prepping pasta.

5:00 — Start Pasta Water

• Bring a large pot of salted water to a boil.

10:00 — Cook Pasta and Pancetta

• Cook pasta until al dente. Reserve 1 cup pasta water, then drain.

• Heat a grill pan or cast iron, and cook pancetta until crispy. Remove from heat.

15:00 — Make Pasta Sauce

• In the empty pasta pot (off heat), whisk together ricotta, Parmesan, lemon zest, lemon juice, olive oil, and garlic (if using).

• Season with salt and pepper to taste.

18:00 — Combine Pasta & Sauce

• Return drained pasta to the pot with sauce.

• Add about ½ cup reserved pasta water and stir until creamy and well combined. Add more water as needed to loosen.

• Stir in arugula to wilt slightly.

• Cover pot to keep warm while shrimp cooks.

20:00 — Cook Shrimp

• You will use the same the same grill pan or skillet from the pancetta- heat to medium/high heat

• Add marinated shrimp and cook ~2-3 minutes per side, until opaque and lightly charred. Remove from heat.

25:00 — Plate & Serve

• Divide pasta among bowls.

• Top with grilled shrimp and sprinkle pancetta on top

• Garnish with extra Parmesan, fresh basil, and lemon wedges.

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Hi I’m Teresa!

I’m a mom to three, a wife and a physician assistant. I also have a degree in Nutritional Sciences and I love sharing all things life with you! I am passionate about empowering you through education, sharing all my fave products and items that have made life better and creating content to give you value!