Creamy Tuscan Shrimp Pasta Featuring Tuscan Olive Oil Blend

Juicy shrimp, silky parmesan cream sauce, tender pasta, glossy sun-dried tomatoes, and wilted spinach come together in a rich skillet dinner that feels right at home on a weeknight or at a dinner party. Tuscan Infused Olive Oil Blend adds earthy rosemary, thyme, and garlic notes that round out the sauce and give every forkful a savory Italian-style finish.

Garden Infuzions

Creamy Tuscan Shrimp Pasta Featuring Tuscan Olive Oil Blend

Creamy Tuscan Shrimp Pasta brings together tender shrimp, silky parmesan cream sauce, sun-dried tomatoes, spinach, and Tuscan herbs for a cozy pasta night with bright, savory flavor.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian, Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 12 ounces linguine or fettuccine
• 1 pound large shrimp peeled and deveined
• 2 tablespoons Tuscan Infused Olive Oil Blend
• 1 tablespoon unsalted butter
• 4 cloves garlic minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 cup sun-dried tomatoes sliced
• 1 1/2 cups heavy cream
• 1/2 cup grated parmesan cheese
• 2 cups baby spinach
• 1/2 cup chicken broth
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh parsley
• Red pepper flakes optional, for serving

Equipment

• 1 Large pot For boiling the pasta
• 1 Large skillet Wide enough to cook shrimp and sauce
• 1 Colander For draining pasta
• 1 Tongs For tossing pasta and shrimp
• 1 set Measuring cups For liquids and cheese
• 1 set Measuring spoons For seasonings

Method

 

Instructions

1. 1. Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve 1 cup of the pasta water, then drain the pasta.
2. 2. Pat the shrimp dry and season with salt and black pepper.
3. 3. Heat the Tuscan Infused Olive Oil Blend and butter in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1 to 2 minutes per side until just pink and opaque. Transfer the shrimp to a plate.
4. 4. Reduce the heat to medium and add the garlic to the skillet. Cook for 30 seconds, stirring constantly, until fragrant.
5. 5. Stir in the sun-dried tomatoes and chicken broth, scraping up any browned bits from the pan.
6. 6. Pour in the heavy cream and bring the sauce to a gentle simmer. Stir in the parmesan until melted and smooth.
7. 7. Add the spinach and cook for 1 minute until wilted. Return the shrimp to the skillet along with the lemon juice.
8. 8. Add the drained pasta and toss to coat, adding a splash of reserved pasta water if needed to loosen the sauce.
9. 9. Finish with chopped parsley and red pepper flakes if using. Serve hot.

Notes

Use freshly grated parmesan for the smoothest sauce. Do not overcook the shrimp; they finish fast and stay tender when pulled as soon as they turn opaque. The sauce should cling to the pasta without feeling heavy, so reserve a little pasta water in case you need to loosen it.

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Recipe Tips

Pat the shrimp dry before cooking so they sear quickly instead of steaming. Keep the cream sauce at a gentle simmer and stir often once the parmesan goes in. If the sauce feels too thick, add a splash of the pasta cooking water until it loosens to a silky finish.

Serving Suggestions

Serve this pasta with warm crusty bread, a simple green salad, or roasted asparagus for a full meal. It also works nicely for a cozy date night, an easy entertaining menu, or a family dinner when you want something a little special without extra fuss.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave with a spoonful of water or cream to bring the sauce back together.

Variations

Try linguine, fettuccine, or penne if you want a different pasta shape. Add sautéed mushrooms, baby bell peppers, or a pinch of red pepper flakes for a little extra character. You can also swap in scallops for a different seafood twist.

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