Pasta Shrimp With Ricotta Cheese Sauce Recipes

PASTA & SHRIMP WITH RICOTTA CHEESE SAUCE

Pasta & Shrimp With Ricotta Cheese Sauce image

From a Publix supermarket card which credits the T-factor diet by Martin Katahn, Ph.D. I haven't tried this yet...it was just wasting away in my recipe box.

Provided by Oolala

Categories Cheese

Time 30m

Yield 2 serving(s)

Number Of Ingredients 13

Ingredients

2 large garlic cloves, finely chopped
1/4 teaspoon crushed red pepper flakes
1 teaspoon reduced-calorie margarine
1/2 cup skim milk
3/4 cup ricotta cheese, part skim
8 ounces small shrimp, shelled, deveined, sliced lengthwise
1 (10 ounce) package frozen peas, completely thawed
2 tablespoons parsley, chopped
1/2 teaspoon salt
1/8 teaspoon nutmeg
2 -3 dashes Tabasco sauce
1/4 cup low-fat monterey jack cheese, shredded, 1 oz
12 ounces linguine

Steps:

Saute garlic and red pepper flakes in hot margarine in a 10" nonstick skillet for 2 minutes or until garlic is golden.
Whisk in milk and ricotta until smooth.
Add shrimp, peas, parsley, salt, nutmeg and Tabasco sauce.
Cook over medium-low heat 3-4 minutes or until shrimp turn pink.
Stir in cheese.
Meanwhile cook linguine in a large pot of boiling water following package directions.
Drain and rinse quickly in hot water and transfer to a large bowl.
Top pasta with the hot shrimp sauce and toss well to coat.
Serve immediately.

Nutrition Facts : Calories 1062.1, Fat 19.6, SaturatedFat 10.5, Cholesterol 201.5, Sodium 1589.7, Carbohydrate 155.9, Fiber 12.1, Sugar 12.1, Protein 62.4

SHRIMP AND RICOTTA STUFFED JUMBO PASTA SHELLS

Shrimp and Ricotta Stuffed Jumbo Pasta Shells image

Found this in a local grocery store flyer. It was delicious and quite easy to make! Crab could be substituted for the shrimp, I think, and I might try that in future.

Provided by Kathleen Constance

Categories < 4 Hours

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

24 jumbo pasta shells
300 g cooked shrimp, thoroughly patted dry
1 (500 g) container ricotta cheese
3 tablespoons pesto sauce
2 large eggs, beaten
1/2 cup mozzarella cheese, grated
1 teaspoon all-purpose flour
salt and pepper
1/4 teaspoon ground nutmeg
1 (700 ml) jar red pasta sauce, your choice of flavour
1 cup mozzarella cheese, grated
1/4 cup parmesan cheese, freshly grated

Steps:

Bring a large pot of salted water to boil. Cook the pasta shells as per the package directions. Drain, reserving 1/4 cup of the cooking liquid. Cool the pasta shells in cold water and drain well again. Set aside.
Set 24 of the shrimp aside in a small bowl and refrigerate until needed. Coursely chop the remaining shrimp and place in a medium bowl. Mix in the ricotta, pesto, eggs, 1/2 cup mozzarella cheese, flour, salt, pepper, and nutmeg.
Preheat the oven to 350°F Pour the jar of pasta sauce into a large, wide baking dish; stir in the reserved pasta cooking liquid. Spoon the ricotta/shrimp mixture into the pasta shells and set them on top of the pasta sauce. Set a whole shrimp on top of each shell. Sprinkle the shells with the 1 cup mozzarella cheese and the Parmesan cheese. Cover with foil and bake 30 minutes. Uncover and bake 15 minutes more, or until the tops are golden and the sauce is bubbling.
Suggested serving size is 4 shells each.

PASTA WITH RICOTTA AND SUN-DRIED TOMATOES

Pasta with Ricotta and Sun-Dried Tomatoes image

I absolutely love this quick and easy creamy pasta!

Provided by Michelle Finley Baker

Categories Pasta and Noodles Pasta by Shape Recipes

Time 25m

Yield 4

Number Of Ingredients 7

Ingredients

1 pound tagliatelle pasta
1 (6 ounce) jar sun-dried tomatoes packed in oil, drained and chopped
1 cup sour cream
1 cup ricotta cheese
½ cup grated Parmesan cheese
¾ ounce chopped fresh flat-leaf parsley
¾ ounce chopped fresh basil

Steps:

Fill a large pot with lightly salted water and bring to a rolling boil. Cook tagliatelle at a boil until tender yet firm to the bite, about 8 minutes. Drain and return to the pot.
Cook sun-dried tomatoes in a large skillet over medium heat for 2 to 3 minutes. Stir in sour cream, ricotta cheese, and Parmesan cheese. Mix in parsley and basil. Toss in pasta and mix to combine.

Nutrition Facts : Calories 745.3 calories, Carbohydrate 98.8 g, Cholesterol 51.8 mg, Fat 28.1 g, Fiber 6.6 g, Protein 29.7 g, SaturatedFat 13.4 g, Sodium 376.7 mg, Sugar 4.2 g

PASTA WITH RICOTTA CHEESE SAUCE RECIPE - (3.8/5)

Pasta with Ricotta Cheese Sauce Recipe - (3.8/5) image

Provided by á-39535

Number Of Ingredients 5

Ingredients

4 servings short pasta or fettuccini
3 tablespoons butter
2 1/2 tablespoons extra virgin olive oil
1 cup Ricotta cheese
1/4 cup grated Romano or Parmesan cheese

Steps:

In a large pan bring water to a boil and add pasta. Meanwhile, add the butter and olive in a frying pan and heat over medium heat. Once melted add in the cheeses and mix. Heat over low/medium heat until well blended. When the pasta is ready, remove some of the pasta water and set aside. Drain the pasta and add to the sauce and mix well. If the sauce is too dry, add in some of the reserved pasta water.

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