This shrimp scampi has the fresh flavors of tomatoes, spinach, and pesto. Serve over rice with hot Italian bread on the side.
Ingredients
- butter: 0.33333 cup
- olive oil: 0.33333 cup
- prepared basil pesto (such as Classico ™): 2 Tbsp
- garlic: 3 clove (minced)
- plum tomatoes: 2 piece (diced)
- red pepper flakes: 0.25 tsp (to taste)
- black pepper: (to taste)
- large shrimp: 1 pound (peeled and deveined)
- spinach, rinsed and stemmed: 2 cups (fresh)
Metric Conversion
Stages of cooking
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Combine the butter and the olive oil in a large skillet over medium heat. Stir in pesto, garlic, and tomatoes, and simmer until the tomatoes start to soften, about 2 minutes. Season with red pepper flakes and black pepper to taste.
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Stir the shrimp into the sauce, and cook just until they turn pink, 3 to 5 minutes. Add the spinach, and stir until wilted, about 1 minute.
