Lemon basil shrimp pasta

1- Pack bow tie pasta boiled and drained
1- Pound jumbo peeled & de-veined prawns + a few more for tasting
1- Lemon for zest and juice
10- Leaves fresh basil chopped or torn
1 cup- Pine nuts
3/4 cup- EVOO
1/2 cup- Parmesan cheese
1.5 cup- Ricotta cheese
3- Cloves garlic chopped
Salt & pepper to taste

In large saute pan add enough olive oil to saute shrimp and add garlic over medium low heat. When oil is hot add shrimp and saute until shrimp are pink and semi firm to touch. If you are unsure if your shrimp is done, simply taste a few! When shrimp is done add pasta to pan, with ricotta and zest of whole lemon and juice, pine nuts and basil and enough olive oil to coat all the pasta so it doesn't stick together. Toss it all together and allow to cook for about one minute to heat pasta through and distribute shrimp flavor through out. Top with Parmesan cheese and serve!

This dish is a great reheat and cooks in about 15 minutes depending on how long it takes you to boil your pasta! You can also substitute diced chicken for the shrimp. Goes great along side fish or served on it's own.

IF you are like me and don't eat fish or meat, simply set aside some of the pasta before you toss it in the shrimp pan and make your own individual serving!