Creamy Shrimp and Ricotta Pasta

1.Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.

2.In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

3.Add the shrimp to the skillet and season with salt, pepper, and red pepper flakes. Cook for 2-3 minutes on each side until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.

4.In the same skillet, lower the heat and add the heavy cream and ricotta cheese. Stir until well combined and creamy, then add the grated Parmesan cheese and mix until melted and smooth.

5.If the sauce is too thick, add some reserved pasta water to reach your desired consistency.

6.Return the cooked shrimp to the skillet and add the cooked fettuccine. Toss everything together until the pasta is well coated with the creamy sauce.

7.Stir in the chopped basil and adjust seasoning with salt and pepper as needed. Serve immediately, garnished with extra basil and Parmesan if desired.