• Katherine Arthurs

Lemon Shrimp Pasta with Pan Roasted Garden Vegetables with Peppered Ricotta

Oh summer pasta, how I love you! Freshly picked cherry tomato vine + zucchini - quickly pan roasted in lots of olive oil. You can't go wrong. Add in some shrimp, garlic + lemon zest. It's the best combination for a lighter sauce over pasta. Serve with extra basil + red pepper flakes.


Don't forget the extra peppery ricotta cheese - that basically melts the second it hits the pasta. YES!


It's a good one. Plus it's so simple. Add in more spinach greens, if you have them or even yellow summer squash would be great too!


What's your favorite quick homemade pasta sauce?



Lemon Shrimp Pasta with Pan Roasted Garden Vegetables with Peppered Ricotta


3-4 tablespoons good quality olive oil

1 1/2 cups cherry tomatoes

1 zucchini, sliced in 1/2 inch slices

1/2 lb shrimp, de-veined + cleaned

2 garlic cloves

zest from 1 lemon

Salt + Pepper

1 cup ricotta cheese

1 cup fresh basil, roughly chopped or ripped

1/2 lb. pasta, cooked according to the package, drained + hot

to garnish - red pepper flakes


Heat a heavy duty skillet over medium/high heat. When it's almost heated through add in the 3 tablespoons of olive oil, tomatoes + zucchini with a pinch of each salt + pepper. Saute until the zucchini begins to brown.


Using a small bowl, mix the ricotta cheese with 1/2-1 teaspoon black pepper


Once that happens, add in the shrimp + garlic. Layer in so that all the shrimp are touching the pan so they cook up nicely. Flip over to cook the other side + turn the heat off. Sprinkle in the lemon zest + another pinch of each salt + pepper.


To serve, plate the pasta first + top it with the zucchini, tomato + shrimp sauce. Ladle in any olive oil + garlic so that it coats the pasta. Add in 2-3 tablespoons of ricotta cheese through the plate. Sprinkle lost of fresh basil on top.


Serve with salt, pepper + red pepper flakes.


  • PRO TIP: Even better if you have spinach, swiss chard or kale to throw in. More greens the better.