The other day I was watching an episode of Masters of None where Aziz Ansari was making fresh carbonara. Now I’m not a huge fan of creamy pastas, but when I watched him devour that bowl, my mouth was salivating. It was right than and there that I added “make pasta” on my to-do list for the week. Wanting to get rid of some extra lemon basil ricotta I had, I decided to make own creamy pasta. Here is lemon basil mascarpone fettuccine with shrimp, using mascarpone and lemon basil ricotta to create one creamy delicious sauce. Topped with crispy prosciutto and cherry tomatoes, you have the perfect summer pasta dish.
- 1/4 cup ricotta
- 2 tbsp mascarpone
- 2 basil leaves, chopped
- zest and juice of 1/2 lemon
- 8 ounces fettuccine
- 1 tsp oil
- 1 ounce prosciutto, chopped
- 8 ounces shrimp, peeled and deveined
- 2 cloves garlic, minced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup grated parmesan
- salt and pepper
- Prepare the sauce. Mix together ricotta, mascarpone, basil, and zest and juice of 1/2 lemon. Let sit overnight to allow the flavors to meld.
- Cook fettuccine as instructed on the box. Drain the pasta and reserve 1/4 cup of the cooking water.
- Heat 1 tsp oil in a saute pan. Add prosciutto and cook until crispy, about 4-5 minutes. Remove from pan and set aside. Add shrimp and garlic to the same pan. Season with salt and pepper. Cook until shrimp becomes pink, flipping over to cook on the other side. Add cherry tomatoes, cooked fettuccine, prosciutto, ricotta mascarpone mix and reserved cooking liquid to the pan. Stir to coat the noodles with the sauce, bringing the sauce to a soft boil. Season with salt and pepper and top with grated parmesan. Serve immediately.
**Helpful tips and common mistakes
Behind every creamy sauce is, of course, cheese. This pasta uses 3 different cheeses to create one sauce. You may think that that would result in one heavy dish but the addition of lemon, basil and fresh tomatoes help cut the richness of the pasta.
I always choose to make fresh pasta but dried noodles are always an option as well. There are many tips out there on how to make the best fresh pasta but the best advice I can give you is to use semolina. The difference in texture and flavor between using semolina and only all-purpose flour is astounding. For my pasta recipe, check out my papperdelle corn pesto recipe.
Now for the sauce. Start by making the lemon basil ricotta and mascarpone mix. I recommend making the ricotta the day before to really allow the flavors to meld.
Cook the prosciutto until crispy. You can either grill the shrimp or cook them in the same pan as the prosciutto. Since you want the sauce to really shine in this dish, we’re going to keep the shrimp simple and season with just salt, pepper, and garlic. Add the noodles, tomatoes, cheese mixture and the reserved water from the cooked noodles. If you ever watched Rachel Ray, you know how important it is to incorporate the cooked noodle water back into the sauce. The starchy water helps everything come together. Finish with freshly grated parmesan and black pepper.
Get ready to devour this lemon basil mascarpone fettuccine with shrimp. I loved how creamy the sauce was from the mascarpone while getting hints of basil and lemon. The burst of cherry tomatoes with the salty prosciutto and tender shrimp help balance the overall flavors. I may be slowly converting into a creamy pasta lover after all.
After enjoying this fettuccine, I’m heading over to visit Positive Health Wellness for tips on everything surrounding health and wellness. Diet and nutrition tips, fitness routines, and even at home beauty remedies can be found. Check out the site for more info!
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.