Penne with Garlicky Shrimp, Ricotta, and Tomatoes

Yields:
4
Total Time:
20 mins
Ricotta and pasta water join forces to give this simple summer pasta an amazingly creamy sauce.
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Ingredients
- kosher salt
- 3/4 lb. penne
- 2 Tbsp. butter
- 2 cloves garlic, thinly sliced
- 1 lb. medium shrimp, peeled and deveined
- 1 cup ricotta
- 2 cups cherry tomatoes, halved
- Fresh basil, for garnish
Directions
- Step 1Bring a large pot of well-salted water to a boil. Cook pasta according to package directions, about 8 minutes. Reserve 1 cup of pasta water and drain, then return penne to pot.
- Step 2Meanwhile, heat butter in a large skillet over medium heat. Add garlic and cook until fragrant, 1 minute. Add shrimp and cook until opaque, 4 to 6 minutes more.
- Step 3Add shrimp, ricotta, tomatoes, and ½ cup cooking water to pot and stir until combined. Add more pasta water to loosen up the sauce.
- Step 4Divide among four bowls and garnish with basil.
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