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Creamy One-Pot Lemon Ricotta Shrimp Linguine

creamy one-pot lemon ricotta shrimp linguine - featured image
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A quick and easy one-pot meal combining zesty lemon, creamy ricotta, tender shrimp, and linguine for a fresh and comforting dinner ready in 20 minutes.

Ingredients

Scale
  • 8 oz linguine pasta
  • 1 lb large shrimp, peeled and deveined
  • 1 cup ricotta cheese
  • 1 large lemon, zest and juice
  • 3 cloves garlic, minced
  • 3 cups chicken broth (low sodium)
  • 2 tbsp olive oil
  • 1/4 tsp red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp fresh parsley, chopped
  • Grated Parmesan cheese (optional, for serving)

Instructions

  1. Prepare your ingredients: peel and devein the shrimp if not already done. Zest and juice the lemon, mince the garlic, and chop the parsley. Measure out your broth and ricotta so everything’s ready to go.
  2. Heat olive oil in your large skillet over medium heat. Add minced garlic and red pepper flakes (if using). Sauté until fragrant, about 30 seconds to 1 minute—watch closely so garlic doesn’t burn.
  3. Add the shrimp to the skillet. Cook 1-2 minutes per side until they just turn pink and curl. Remove shrimp to a plate and set aside. Avoid overcooking here, as they’ll finish cooking later.
  4. Pour in the chicken broth and lemon juice. Bring to a gentle boil, then add the linguine in a single layer, pushing down if needed so it’s mostly submerged. Partially cover with a lid.
  5. Reduce heat to medium-low and let the pasta simmer. Stir every 3-4 minutes to prevent sticking, cooking until linguine is al dente—usually about 10-12 minutes, depending on brand. If broth evaporates too quickly, add a splash of water.
  6. Once pasta is nearly done, stir in the ricotta cheese. Mix gently until the sauce turns creamy and coats the linguine evenly. Adjust seasoning with salt and pepper to taste.
  7. Return shrimp to the pan. Toss everything together and cook for 1-2 more minutes to warm shrimp through and let flavors meld.
  8. Remove from heat and sprinkle chopped parsley over the top. Serve immediately with optional grated Parmesan cheese.

Notes

Use room-temperature ricotta to avoid clumping. Do not overcrowd shrimp when cooking to prevent steaming. Stir pasta frequently and add hot water if broth evaporates too quickly. Stir ricotta gently to keep sauce silky. If sauce is too thick, loosen with reserved pasta water or broth.

Nutrition

Keywords: one-pot, lemon ricotta shrimp linguine, quick dinner, creamy pasta, easy shrimp recipe, weeknight meal, seafood pasta

Find it online: https://jodierecipes.com/creamy-one-pot-lemon-ricotta-shrimp-linguine-easy-recipe-for-quick-dinner/