Most delicious cherry tomato and ricotta pasta recipe with spinach and fried rosemary and lemon shrimps

Sommerrezept, Tomaten pasta, pasta Rezept, Abendessen , italienische Rezepte, shrimps Zitronen pasta, Nudelrezept

Most delicious cherry tomato and ricotta pasta recipe with spinach and fried rosemary and lemon shrimps

This is one of these summer pasta recipes you just can't get enough of. This recipe for cherry tomato and ricotta pasta topped with shrimps fried in aromatic rosemary and lemon olive oil is the perfect recipe for date nights, summer evening gathering or to simply use up all those delicious herbs and cherry tomatoes you've grown yourself or bought at your favorite farmers market. Easy to make and ready to eat in under 45 minutes.

Prep Time15 mins

Cook Time25 mins

Course: dinner, lunch, Pasta

Cuisine: Italian

Keyword: cherry tomatoes, date night recipes, easy pasta recipe, easy to make, Lemon Cheesecake, rosemary, shrimps, tomato pasta

Servings: people

Calories: 780kcal

Author: Nina

Ingredients

200 ml olive oil
5 twigs rosemary
1 lemon peeled and the peel cut into thin slices, juice for the shrimps
salt and black pepper
1 pinch chili flakes optional
24-30 pieces shrimps
500 g pasta linguine or pasta of your choice
800 g cherry tomatoes
4 gloves garlic
2 tbsp balsamic vinegar
1 tbsp strawberry jam
50 g butter
150 g fresh spinach
300 g ricotta

Instructions

Heat a large deep bottom skillet over medium heat.
Add the oil and 3 rosemary twigs and cook for about 5-8 minutes. Add 1/2 of the the lemon peel and cook and fry for another minute.
Pour 1/2 of the flavored oil and most of the rosemary twigs and lemon peel into a bowl.
Bring a large pot of salted water to a boil. Add the pasta and cook according to package direction until al dente. Before draining, remove 1 cup of the pasta cooking water. Drain.
While cooking the pasta, reheat the deep bottom skillet with the rosemary-infused oil over high heat.
Add the cherry tomatoes, garlic and 1/2 tsp of salt a pinch of fresh black pepper and a pinch of chili flakes.
Cook until the cherry tomatoes begin to pop. This will take about 4-5 minutes.
Reduce the heat to low and add the vinegar, strawberry jam and half a cup of the pasta water. Simmer for 8-10 minutes, until the sauce reduces and thickens like a jam.
Toss the pasta, butter, fresh spinach and some fresh lemon peels into the jammy tomato sauce.
Art last let's cook the shrimps. For that heat another skillet with 2/3 of the reserved flavored fried rosemary oil on high. When the oil begins to shimmer add the shrimps and fry them for about 1 minute on each side.
Reduce the heat to medium heat and add the garlic a fresh rosemary twig, salt, pepper and some fresh lemon juice. Cook until the shrimps are rosy colored.
Divide the pasta among the plates and top with the shrimps, 1 tbsp of ricotta for each plate and the crumbled rosemary, lemon and the rest of the flavored oil.
Enjoy.

Nutrition