Shrimp Linguine with Lemon Ricotta

This pasta dish sounds fancy, tastes fancy, but is so cheap and easy to make. A delicious and hearty pasta dinner, accompanied by a glass of white wine. Pop in a movie and you have a nice relaxing Saturday night.

Shrimp Linguine with Lemon Ricotta

Serves 2.

- 2 cups whole wheat linguine (or any long pasta)

- 1 tablespoon olive oil

- 1/2 zucchini, diced

- 1 clove garlic, minced

- Shrimp (6-8 shrimp per person)

- 1/2 cup chicken broth

- 1 tablespoon lemon juice

- 1 tablespoon butter

- 1/2 cup part-skim ricotta cheese

- Zest of a lemon 

- Handful of parsley, chopped

1. Cook pasta according to directions.

2. In a saucepan, heat oil over medium high. Sauté zucchini for 4 minutes, stirring occasionally. Add garlic, and cook for another minute more. Season with salt and pepper. Add shrimp, and cook shrimp one side down for 2-3 minutes. Turn shrimp and cook for another minute. Add broth and lemon juice, and simmer for a couple minutes. 

3. In a small bowl, mix ricotta cheese and lemon zest . 

4. Drain pasta, and add the pasta into the saucepan. Mix together for a minute, and add butter and season with red pepper flakes. Serve pasta on a plate, and top with about 2 tablespoons of the ricotta mixture. Top with chopped parsley. 

*Next day idea: Ricotta Stuffed Zucchini

Using the leftover lemon ricotta mixture, this recipe is an easy and healthy football Sunday snack. 

- Remaining half of zucchini

- Remaining lemon ricotta

- 1/2 teaspoon italian seasoning

- 1 teaspoon bread crumbs

- Drizzle of olive oil

1. Half zucchini in length

2. Scoop out seeds of zucchini and spoon ricotta mixture into the zucchini.

3. Mix italian seasoning and bread crumbs with a pinch of salt and pepper. Top zucchini and ricotta with bread crumb mixture. Drizzle with olive oil and bake at 375 for 10 minutes.