Shrimp and Ricotta Pasta

Hi guys, I found some frozen shrimp in the freezer aisle and figured to do something with it. My time in the outback is drawing to a close, 1 more month! I went back home to Sydney for the weekend to catch up with everyone. There is never enough time to get everything that you want done in 48 hours!

Shrimp and Ricotta Pasta: The beauty about this is that it takes the water from the shrimp and infuses it with the ricotta cheese to create a delightful sauce. The tartness of the cherry tomatoes rounds out the flavor, leaving out the need for lemons.

Ingredients: 500g pasta (I used fusilli)
250g cherry tomatoes, halved
500g shrimp375g ricotta cheese

1. In a pot of boiling water, cook the pasta until al dente. Drain the water and set aside.
2. In a large pan heat up olive oil, cook the shrimp until done with some fresh cracked pepper, reserving some of the juices.IMG_0489
3. Add the shrimp and tomatoes into the pot with the pasta. Add the ricotta and a bit of the shrimp juices. Mix until creamy.IMG_0490IMG_0491
4. Serve


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