This quick and rich garlic ricotta shrimp pasta is incredibly creamy and luxurious and has a lovely sour and salty flavor from lemon and glasswort (sea asparagus).

Mediteranean Garlic Ricotta Shrimp Pasta

Course Main Course
Cuisine Italian
Keyword shrimp pasta
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Author Anja Burgar


  • 250 g dried pasta
  • 1/2 cup ricotta (100g)
  • 1 cup fresh or frozen peas (100g)
  • 300 g shrimps peeled and deveined
  • 15 g glasswort (sea asparagus) or alternatively, 2 TBSP pickled salted capers
  • 2 TBSP butter
  • 3 cloves garlic
  • a few springs of thyme
  • zest of 1 small organic lemon
  • juice of 1 small lemon
  • salt to taste
  • black pepper to taste
  • grated parmesan cheese for topping


  1. Bring a large pot of salted water to a boil. Cook pasta as long as stated on the packaging stirring every two minutes. Once cooked, drain the pasta, but leave some pasta water to use for the sauce.

  2. While your pasta is cooking prepare the sauce. Place a large skillet on medium heat. Add butter and garlic and fry for a few minutes stirring occasionally. When the garlic turns lightly golden, add the shrimps, peas, glasswort, and thyme. If you are using capers instead of glasswort add them midway through cooking (when you turn the shrimps). Season with salt and black pepper. Cook for 4-5 minutes and turn the shrimps midway through. Shrimps are done when they turn pink. Remove the shrimp, peas, and glasswort (or capers) from the skillet.

  3. Add ricotta, lemon juice, lemon zest and a little pasta water to the skillet and whisk to make it creamy. Add just enough pasta water for the sauce to be creamy but not runny. Remove from the stove. Season with salt and black pepper.

  4. Save a few shrimp, peas and glasswort (or capers) for decoration. Return the rest of the to the skillet and mix.

  5. Add the cooked and drained pasta to the sauce and mix to coat the pasta with the sauce.

  6. Serve warm and top with the remaining shrimp, peas and glasswort and some grated parmesan cheese.