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.