Lemony Ricotta Shrimp Fusilli Pasta

• 1 pound Fusilli (corkscrew) Pasta
• 1 Tablespoon Salt For Pasta Water
• 2 Tablespoons Butter
• 2 Tablespoons Olive Oil
• 2 cloves Garlic, Minced
• 3 Tablespoons Chopped Rosemary, Divided
• 1 bag Frozen Shrimp, Peeled, 31-35 Count Size (1 Pound Bag)
• 1 container Light Ricotta Cheese, 15 Oz.
• 1 whole Large Lemon, Zest And Juice
• 1/2 teaspoons Salt
• 1/4 teaspoons Pepper
• 1/2 cups Shaved Or Grated Parmesan

1. Put 1 Tablespoon of salt into large kettle of water and bring to boil.
2. Add pasta and cook to al dente according to package instructions.
3. In large pan, heat butter and olive oil until butter melts over medium heat.
4. Add minced garlic and 1 Tablespoon of chopped rosemary and stir for 1 minute.
5. Add in shrimp and cook, stirring until shrimp turns pink and is no longer opaque, about 3 minutes.
6. Remove shrimp to a bowl.
7. In a saucepan, add in ricotta cheese, lemon juice, zest, salt, pepper and 1 Tablespoon of rosemary.
8. Reserve the other 1 Tablespoon of rosemary for garnish.
9. Stir cheese mixture over low heat just until heated.
10. Once its done cooking, drain pasta and dump into a large pasta serving bowl.
11. Top with cheese mixture.
12. Toss with tongs or 2 wooden spoons to thoroughly mix sauce all through pasta.
13. Top with shrimp, parmesan and reserved rosemary.

fusilli, salt, butter, olive oil, garlic, rosemary, frozen shrimp, ricotta cheese, lemon, salt, pepper, parmesan

Taken from tastykitchen.com/recipes/main-courses/lemony-ricotta-shrimp-fusilli-pasta/ (may not work)