Lemony Ricotta Shrimp Pasta

by Katie of:
1 pound fusilli (corkscrew) pasta ( I use whole wheat)
1 T. salt for water
2 T. butter
2 T. olive oil
2 cloves of garlic, minced
2 T. chopped fresh rosemary, divided and chopped
1 large lemon, zest and juice
1 lb. bag frozen shrimp, uncooked (31-35 or 26-30 size)
1 15 oz. light ricotta cheese
1/2 t. salt
1/4 t pepper
1/2 c. grated or shaved parmesan cheese
Put 1 T. salt into large kettle of water and bring to boil.  Add pasta and cook to al dente according to package instructions.  In large pan, heat butter and olive oil until butter melts over medium heat.  Add minced garlic and chopped rosemary and stir for 1 minute.  Add in shrimp and cook, stirring until shrimp turns pink and is no longer opaque, about 3 minutes.  Remove shrimp to bowl.  Add in cheese, lemon juice, zest, salt, pepper and 1 T. rosemary.  Reserve the other 1 T. rosemary for garnish.  Stir cheese mixture over low heat just until heated.  Drain pasta and dump in large pasta serving bowl.  Top with cheese.  Toss with tongs or 2 wooden spoons to thoroughly mix sauce all through pasta.  Top with shrimp, parmesan and reserved rosemary.