Pacific Northwest Prawn Ricotta and Spinach Pasta
Dive into the vibrant flavors of the Pacific Northwest with this Prawn Ricotta and Spinach Pasta recipe—a creamy, indulgent dish that brings fresh seafood to the forefront. Featuring tender Pacific Northwest prawns sautéed with garlic and paired with wilted spinach, luxurious ricotta cheese, and a hint of bright citrus from freshly zested lemon, this fettuccine creation is both comforting and gourmet. A silky sauce made with heavy cream and Parmesan effortlessly coats every strand of pasta, while a touch of red pepper flakes adds the perfect amount of heat. Ready in just 40 minutes, this dish is ideal for a weeknight upgrade or an impressive dinner party entree. Garnished with fresh parsley and extra Parmesan, it’s a seafood pasta lovers' dream brought to life.
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Recipe Information
Ingredients
- 12 oz Fettuccine pasta
- 1 lb Pacific Northwest prawns (peeled and deveined)
- 6 oz Fresh spinach
- 1 cup Ricotta cheese
- 3 cloves Garlic (minced)
- 1 Lemon (zested and juiced)
- 2 tbsp Olive oil
- 2 tbsp Unsalted butter
- 0.5 cup Parmesan cheese (grated)
- 0.5 cup Heavy cream
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Red pepper flakes
- 2 tbsp Fresh parsley (chopped)
- 4 quarts Water (for boiling pasta)
- 1 tbsp Salt (for pasta water)
Instructions
Bring 4 quarts of water to a boil in a large pot. Once boiling, add 1 tablespoon of salt and the fettuccine pasta. Cook according to the package instructions until al dente, then drain and reserve 1/2 cup of pasta water.
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Add the Pacific Northwest prawns to the skillet in a single layer. Sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook for 2-3 minutes on each side or until the prawns turn pink and opaque. Remove the prawns from the skillet and set aside.
In the same skillet, melt 2 tablespoons of unsalted butter. Add the fresh spinach and sauté until wilted, about 2 minutes.
Reduce the heat to low and stir in the ricotta cheese, heavy cream, lemon zest, and lemon juice. Mix until smooth. Gradually add the reserved pasta water, 1-2 tablespoons at a time, to achieve a creamy sauce consistency.
Return the cooked prawns to the skillet and toss to coat in the sauce. Add the cooked fettuccine pasta, tossing everything together until well combined.
Stir in 1/4 cup of grated Parmesan cheese and sprinkle with red pepper flakes for a touch of heat. Taste and adjust seasoning with additional salt and black pepper as needed.
Divide the pasta among serving plates. Top with the remaining Parmesan cheese and garnish with fresh parsley.
Serve immediately and enjoy your Pacific Northwest Prawn Ricotta and Spinach Pasta!
Nutrition Facts
Calories |
3455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.0 g | 204% | |
| Saturated Fat | 80.7 g | 404% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 1312 mg | 438% | |
| Sodium | 11709 mg | 509% | |
| Total Carbohydrate | 285.3 g | 104% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 14.6 g | ||
| Protein | 230.2 g | 460% | |
| Vitamin D | 17.2 mcg | 86% | |
| Calcium | 2683 mg | 206% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1769 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
