A quick and easy creamy lemon shrimp pasta dish packed with protein and fresh greens, perfect for a weeknight meal.

Scale

300 g farfalle pasta

600 g peeled raw shrimp

120 g kale

160 g baby spinach

160 g part-skim ricotta

1 lemon

4 garlic cloves

2 tbsp olive oil

salt to taste

black pepper to taste

1/2 cup pasta water

Cook farfalle pasta according to package directions until al dente.
Reserve 1/2 cup of pasta water before draining the pasta.
While pasta cooks, mince the garlic cloves.
Zest and juice the lemon.
Heat olive oil in a large skillet over medium heat.
Add minced garlic to the skillet and saute for 1 minute until fragrant.
Add shrimp to the skillet and cook for 2-3 minutes per side, until pink and cooked through.
Remove shrimp from the skillet and set aside.
Add kale and baby spinach to the same skillet, cooking until wilted, about 3-5 minutes.
Return the cooked pasta to the skillet with the greens.
Stir in the part-skim ricotta, lemon zest, and lemon juice.
Add the reserved pasta water, stirring until a creamy sauce forms.
Return the cooked shrimp to the skillet.
Season with salt and black pepper to taste.
Toss everything together to combine and serve immediately.

Recommended kitchen tools: Glass Meal Prep Containers, Instant Pot and Vacuum Sealer.

Keywords: shrimp pasta, lemon pasta, creamy pasta, high protein, weeknight meal, ricotta pasta, kale, spinach