How to Make the Perfect Shrimp Protein Pasta with Ricotta
Italian-Fusion · Medium · 30 min · 2 servings
High-protein chickpea pasta is tossed with pan-seared shrimp and a creamy ricotta sauce that adds a significant boost of protein without heavy cream. It is an elegant yet straightforward pasta dinner that satisfies both macros and taste buds.
Why this recipe works
This Shrimp Protein Pasta with Ricotta recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 30 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 570 calories with 48g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 200 g dry chickpea pasta
- 350 g large raw shrimp peeled and deveined
- 150 g full-fat ricotta cheese
- 4 cloves garlic minced
- 150 g baby spinach
- 1 tsp red pepper flakes
Step by step instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook chickpea pasta according to package directions until al dente, usually 8 to 10 minutes. Reserve 1 cup of pasta cooking water before draining as it will help create the sauce.
Step 2: Sear the Shrimp
While pasta cooks heat a skillet over high heat with a drizzle of olive oil. Season shrimp with salt, pepper, and red pepper flakes. Sear for 90 seconds per side until golden on the outside and just cooked through. Set aside.
Step 3: Make the Ricotta Sauce
Reduce skillet heat to medium and add garlic. Cook for 1 minute then add spinach and cook until wilted, about 2 minutes. Add ricotta and half of the reserved pasta water. Stir until a smooth and creamy sauce forms.
Step 4: Toss and Serve
Add drained pasta to the skillet and toss to coat every noodle in the ricotta sauce. Return shrimp to the pan and gently fold in. Add more pasta water if the sauce seems too thick. Serve immediately with a crack of black pepper.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- chickpea pasta → regular whole wheat pasta if chickpea pasta is unavailable although protein content will be lower
- full-fat ricotta → part-skim ricotta for a lower fat version that still provides excellent protein
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Forgetting to save pasta water before draining which is essential for creating a silky sauce that clings to the noodles
- Overcooking chickpea pasta beyond al dente which causes it to become mushy and fall apart when tossed with the sauce
Nutrition facts
Per serving: 570 calories, 48g protein, 50g carbs, 16g fat, 8g fiber.
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