Ingredients
- /3 cup butter
- /3 cup olive oil
- tablespoons prepared basil pesto
- cloves garlic, minced
- large plum tomatoes, seeded and diced
- /4 teaspoon red pepper flakes
- black pepper to taste
- pound large shrimp, peeled and deveined
- cups fresh spinach, rinsed and stemmed
Instructions
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Step 1
Start by heating a large skillet over medium heat. Combine the butter and olive oil, letting them mingle until the butter melts completely. Stir in the pesto, garlic, and diced tomatoes—the aroma is incredible. Simmer until the tomatoes just begin to soften, about 2 minutes. Season with red pepper flakes and black pepper. Then, nestle the shrimp into the sauce. Cook them undisturbed for a minute or two, then flip, until they’re opaque and pink, about 3-5 minutes total. Scatter the spinach over the top, and gently fold it in until it collapses into the silky sauce. Taste and adjust seasoning if needed. This dish is best straight from the skillet.
Chef's Tip
For an extra flavor boost, I like to add a splash of lemon juice at the end to brighten the rich butter sauce. A sprinkle of fresh parsley also adds color. To prevent rubbery shrimp, pull the pan off heat as soon as they turn pink; residual heat finishes the cooking.
Storage Tips
Refrigerate any leftovers in a sealed container for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water or broth to revive the sauce; just until warm to keep shrimp tender.
Variation Tips
Try serving this shrimp scampi over zucchini noodles or cauliflower rice to soak up the luscious sauce. A side of roasted broccoli or asparagus adds fiber and color. For a creamier version, stir in a splash of heavy cream at the end. You can also swap the shrimp for scallops or even chunks of salmon.