Go Back
–+ servings
250ml Tuscan Infused Olive Oil Blend – Mediterranean essence
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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

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.

Tried this recipe?

Let us know how it was!