Lazy Girl Creamy Tomato Ricotta Shrimp Pasta

Cook the protein pasta al dente, then reserve a cup of the pasta cooking water before draining.

Bring a pot of water to a boil, add the shrimp, and cook for about 3 minutes until pink and opaque; drain and set aside.

Heat olive oil in a large skillet over medium heat. Add the whole cherry tomatoes and minced garlic, then season with Italian seasoning, onion powder, salt, and black pepper. Cook, stirring occasionally, until the tomatoes soften and begin to burst, about 4–5 minutes.

Stir in a splash of heavy whipping cream (if using), ricotta, and grated parmesan. Continue stirring until the cheese melts and the sauce becomes smooth and creamy.

Add a small amount of the reserved pasta water to the sauce, stirring to loosen it to a silky consistency.

Add the cooked pasta and shrimp to the skillet, tossing everything together until the pasta is evenly coated with the sauce.

Finish by stirring in fresh basil leaves, sprinkling additional parmesan if desired, and adjusting seasoning with extra black pepper.