aficio22 Recipes: Garlic and Sun-dried Tomato Shrimp Pasta

Welcome back to the aficio22 Recipes series! We're thrilled to have you here as we continue exploring the incredible versatility of our olive oils in the kitchen. While we've delighted in some sweet creations recently, today we're taking a delicious turn toward the savory side of the table.

Olive oil isn't just for drizzling over salads or finishing soups, it's a powerhouse ingredient that transforms everyday dishes into something truly special. Whether you're looking to elevate a weeknight dinner or impress guests with restaurant-quality flavors, the right olive oil can make all the difference.

Today, we're sharing one of our favorite seafood creations: Garlic and Sun-Dried Tomato Shrimp Pasta. This dish showcases the beautiful complexity of our Medium variety olive oil, which brings bright, herbaceous notes with hints of olive leaf, green tea, and thyme. The subtle spiciness and lingering bitterness create the perfect complement to tender shrimp and rich, umami-packed sun-dried tomatoes.

If you love bold flavors and simple elegance, this recipe is about to become a staple in your kitchen. Let's dive in and discover how our medium olive oil transforms this classic pasta into something unforgettable.

Garlic & Sun-dried Tomato Shrimp Pasta

INGREDIENTS: ~4 Servings

• 8-10 oz of spaghetti or linguine pasta
• 25-30 peeled shrimp (31/40)
• 6 cloves of garlic
• 1/4 cup shallot
• 1/4 cup marinated sun-dried tomatoes
• 5 tbsp aficio22 medium olive oil
• 1 tbsp butter
• 1/2 tsp of each: chili powder, dried thyme, dried basil, dried oregano, and salt
• 1/4 tsp ground black pepper
• 2 tsp lemon zest
• 1 tsp tomato paste
• 1 lemon (juiced)
• 3/4 cup chopped parsley
• 1/4 cup chicken broth
• 2 tbsp heavy cream
  
  

DIRECTIONS:

1. Prepare the ingredients: Finely slice the garlic, finely dice the shallots, slice the sun-dried tomatoes into small strips, zest lemon, grate the parmesan cheese, and chop the parsley.
2. Pat shrimp to dry. In a small bowl, marinate the shrimp in 2 tbsp aficio22 medium olive oil, 1/2 tsp of chili powder, 1/2 tsp thyme, 1/2 tsp oregano, 1/2 tsp basil, 1/2 tsp salt, and 1/4 tsp ground black pepper.
3. Bring a pot of 8-10 cups of salted water to a boil.
4. On medium heat, add 3 tbsp of aficio22 medium oil to a skillet. Add shrimp and cook for 203 minutes, flipping halfway through. Remove shrimp and set aside, reserving oil in the pan.
5. On medium-low heat, add 1 tbsp butter to the skillet. Add garlic, and sauté for another minute until slightly translucent.
6. Add pasta noodles to the boiling water.
7. Add 1/4 cup sliced sun-dried tomatoes, 1 tsp of tomato paste, and 2 tsp lemon zest to the skillet. Sauté for 2-3 minutes.
8. Add 1/2 cup pasta water, 1/4 cup chicken broth, and 2 tbsp heavy cream, and simmer for 2 minutes.
9. Add 1/2 cup chopped parsley, 1 cup grated parmesan cheese, and 1 tsp red pepper flakes.
10. Just before the pasta is al dente, drain and add to the skillet. Gently mix.
11. After 2-3 minutes, fold in the shrimp. Stir until combined and creamy.
12. Place the pasta and squeeze the juice of half or full lemon on top.
13. Drizzle with aficio22 medium olive oil and optionally garnish with parsley, parmesan cheese, and red pepper flakes to taste.

Recipe illustrations were created in partnership with our incredible partner, Limu Creates.