Ingredients
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⅓ cup butter
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⅓ cup olive oil
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2 large plum (Roma) tomatoes, seeded and diced
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2 tablespoons prepared basil pesto (such as Classico)
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3 cloves garlic, minced
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¼ teaspoon red pepper flakes, or to taste
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ground black pepper to taste
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1 pound large shrimp, peeled and deveined
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2 cups fresh spinach, rinsed and stemmed
Directions
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Combine butter and olive oil in a large skillet over medium heat. Stir in tomatoes, pesto, and garlic; simmer until tomatoes start to soften, about 2 minutes. Season with pepper flakes and black pepper.
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Stir shrimp into sauce; cook just until they turn pink, 3 to 5 minutes. Add spinach; stir until wilted, about 1 minute.
