• ⅓ cup butter
  • ⅓ cup olive oil
  • 2 tablespoons prepared basil pesto (such as Classico ™)
  • 3 cloves garlic, minced
  • 2 large plum tomatoes, seeded and diced
  • ¼ teaspoon red pepper flakes, or to taste
  • black pepper to taste
  • 1 pound large shrimp, peeled and deveined
  • 2 cups fresh spinach, rinsed and stemmed
  • Directions

  • Step 1

    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.


  • Step 2

    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.

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