This summer succotash shrimp pasta takes less than an hour to make, feeds the whole family (with leftovers), and involves both summer produce and CHEESE.
Prep all of the succotash Ingredients, excluding the butter, lemon, and 1 cup of cherry tomatoes, and add them to a large bowl.
Heat a large pot of salted water over high heat until boiling. Once boiling, add in rigatoni, stir, and cook the pasta for 10 minutes. Stir occasionally to keep the pasta from sticking to the pot.
Meanwhile, heat a large skillet over medium heat. Add 2 tbsp butter. Once butter is melted add all of your succotash ingredients and season generously with salt and pepper. Cook for 5 minutes, tossing occasionally. After 5 minutes, reduce the heat to low, squeeze your lemon juice over the succotash, and continue to cook on low for 5 more minutes, tossing occasionally.
When your pasta and succotash have 3-5 minutes left to cook, heat a medium sized pan over medium heat. Add 1 tbsp butter. When butter is melted, add your shrimp to the pan, season with salt and pepper, and toss continuously for 2-3 minutes or just until all of the shrimp turn pink. Remove from heat and set aside.
When pasta is done cooking, drain the pasta water and return the pasta to your large pot. Add cooked shrimp, succotash, and parmesan to the large pot and mix together.
Spoon into bowls and top each bowl with some halved cherry tomatoes, fresh ricotta, and herbs.