2 tablespoons basil pesto prepared (such as Classico ™)
4 servings pepper black to taste
0.3 cup butter
3 cloves garlic minced
0.3 cup olive oil
2 large plum tomatoes diced seeded
0.3 teaspoon pepper flakes red to taste
1 pound shrimp deveined peeled
2 cups pkt spinach fresh stemmed rinsed
Equipment
frying pan
Directions
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.
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.
