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Tuscan Shrimp with Fresh Spinach


Quick and easy

Quick and easy

Quick and easy

Prep Time:

15 minutes

Cook Time:

15 minutes


4 servings


1  lb.  peeled and deveined shrimp, medium or large

2  Tbsp.  Agricola Giovani Lemon Oil Anphora, divided use

1  Tbsp. plus 2 tsp.  minced garlic

1  Tbsp.  Italian seasoning blend

12 to 16  oz.  Rummo Pasta, variety of your choice

2  Tbsp.  butter

•  salt

1/2  c.  shredded Grana Padano Cheese

1  bag (5 oz.)  fresh baby spinach


Toss shrimp with 1 Tbsp. lemon oil, 2 tsps. garlic and Italian seasoning; set aside 10 to 15 minutes.

Meanwhile, cook pasta in boiling, salted water according to package directions; drain well. Melt butter in the same cooking pot; add remaining 1 Tbsp. lemon oil and 1 Tbsp. garlic. Sauté garlic 1 or 2 minutes. Add hot pasta and cheese; toss to mix. Cover to keep warm.

Heat a large skillet over medium-high heat 3 minutes. Add shrimp; cook 2 or 3 minutes or until shrimp begin to curl, scooping and turning continuously. Remove skillet from heat. Add spinach; toss with hot shrimp to wilt. Serve shrimp and spinach with pasta.
Nutritional Information
No Nutritional Information Available

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