This shrimp scampi has the fresh flavors of tomatoes, spinach, and pesto.  Serve over rice with hot Italian bread on the side.

My Special Shrimp Scampi Florentine

butter

olive oil

basil pesto (such as Classico ™)

garlic,

plum tomatoes,

red pepper flakes,

black pepper

shrimp,

spinach,

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.


Simple ingredients. Simple, delicious flavors. My kind of meal.  What's more, this was simple to prepare and required very few dishes.  I prepared this with the ingredients exactly as written, but enjoyed the cooking process by not measuring exactly, which also allowed me to use the ingredients in amounts to suit my own tastes and preferences.  This is a beautiful and delicious dish - big payoff for little effort - I had this served in minutes from start to finish.  I exercised self-discipline tonight and rather than serving it over rice I used "Miracle Rice."  (Described as "Shirataki rice, guilt free rice, zero calories, soy free, gluten free."  I can handle that)

What an oily, buttery, fattening MESS!  This was good, but good grief!  The main sauce ingredients were oil, butter and more oil!  I halved those ingredients and added some Chardonnay with a bit of corn starch to thicken it up a bit.  I also added the juice of 1/2 a lemon.  I am soooo glad I did!  I can't imagine this otherwise!  Don't get me wrong, this was very good, but with a few alterations.

This was delicious -- I was looking for a "no carb" recipe for my husband.  I used just the "basil" only that comes in the squeeze tube which was all I had, and canned diced tomatoes, again all I had.  I added more spinach than called for, but the taste of this is fantastic!!

I've made this twice now and both times it has been a big hit! The only difference is I added thinly sliced onions and peppers. It has been such a big hit, can't wait to make it again!!

I made this last night and it was amazing!!  I used all the ingredients mentioned, and the recipe was very true to its description.  Made it taste like restaurant quality and was so easy to make, with only a few ingredients.  One thing to note..my daughter and I do not, i repeat, do NOT eat tomatoes ever.  I decided to add some thinking that i would pick them out.  We ate the tomatoes too, as it had all the flavors of this dish.  I served this over pasta.   think it's the combination of the flavors that makes it perfect.  Definitely recommended, and will be making again.

This is fabulous, thank you Valerie! I used much more spinach, and next time will definitely try others suggestions and add lemon and/or white wine (meant to do it this time but forgot!)  But even as it stands is really good...sop up the sauce with fresh rolls..yum, I wish there was some leftover I'd have it for breakfast! Update: have made this several times and often add about 1/2 cup of veggie broth to the butter and oil, and reduce it a bit, gives a bit more sauce and some extra flavour..oh yes and the wine!  Maybe this is varying too much from the original recipe but the end result is 5 stars!

I love this recipe.  The only reason I didn't give it 5 stars is because I did make a couple changes.  I cut down on the fat (butter &amp; oil) and added in white wine &amp; lemon juice to make it more saucy.  I serve over pasta.  Have made this 3 times now.  Love it!

This was excellent!  I loved all of the flavors.  I served it over penne pasta.  I used canned tomatoes and also added artichoke hearts.  Would be great with chicken, also.

It was awesome, even without the pesto because I didnt have any on hand. My husband loved it, and hes not a fan of spinach. I added a whole package of spinach..instead of the recommended amount, and it was superb. I kept picking at it while cooking!

Thank you for the amazing recipe. Tried it last night and we loved it. Used a whole bag of baby spinach, the entire jar of Classico basil pesto and 1 1/2 lb. medium shrimp then tossed with 1 lb. farfalle pasta. Delicious! Next time will add extra tomatoes too.

This was good, nothing amazing. I added 1/2 cup of white wine and a few splashes of lemon. It was an oily buttery mess though.

super easy AND flavorful...a great combination! I did use more spinach cause i love it and canned stewed tomatoes. A clean fresh flavor bound to please everyone!

This was delicious! While sauteing the garlic, pesto and tomatoes I also added some white wine, (fresh basil and sage which are growing in my garden) and a very small amount of angel hair pasta. Once the pasta was al dente I added the shrimp then the fresh spinach and also added freshly grated pecorino romano cheese before serving. I did not use any butter and very little oil as I didn't think it needed it. I will definitely make this again.

Per the other reviews I only used a little butter &amp; olive oil, just enough to coat the pan.  I also added some fresh lemon juice &amp; white wine based on other reviews.  I also added a lot more pesto because we like it.  This dish was really good, and I'll make it again.  Might add some mushrooms next time instead of the spinach - while we love spinach, it just seemed to get "lost" in here.  Think I'd add mushrooms instead.

Really great. If you're not a huge garlic fan, don't add because the jar pesto has enough. I make this a lot and prefer to double the sauce , add white wine, a little half and half and a lot of spinach. I serve over pasta.

Very good, we used canned diced tomatoes because thats what we had on hand. I would recommend using less olive oil and butter, and instead add some grated parmesan and white wine to balance the flavors with acid and salt. We also added chopped onion. Will be making again!

My family all agreed this is a five star recipe. I did cut down on the oil and butter to 1/4 cup and upped the shrimp to a 1 1/2 pounds. You really don't need to worry about measurements with this recipe, so less oil and butter would still work well. I read through the reviews and liked the idea of red bell peppers and mushrooms, so tossed them in with the tomatoes. The basil pesto gives a wonderful flavor especially if you're a garlic lover like me.  I added in more spinach, about 8oz. at the end until wilted. Served over a bed of noodles and made one wonderful meal of it.

I used 1/4 stick a butter and no olive oil. Instead of olive oil, I made a packet of pesto &amp; used the entire packet. IT WAS AMAZING. My hunny said it was restaurant quality &amp; stuffed himself silly.

I made this dish on valentines day. I added white wine, little parsley and cut few red bell peppers heart shaped. Served over angel hair pasta. It was very good. I would make it again. My husband cleaned his plate and had seconds.

Very good and so easy. I served it over fettuccine. I'll definitely be making this again. 

Great recipe. Even my husband who doesn't usually like spinach or cooked tomatoes loved it.  The second time I made it I added 1/2 cup white wine and the juice of 1 lemon and it was excellent!

This was pretty good. I only used margarine, no oil. It would have been better without the red pepper flakes. I didn't have any rice so I served it over whole wheat couscous.

Followed the advice of others and added lemon and cut back the oil a bit, also used an entire large back of spinach. Really good!

Easier to prepare than I thought. I was short on some ingredients, ended up using rotel and used lemon flavored crisco vegi oil.  Served over noodles and the lemon flavor gave a nice contrast, the rotel didn't hurt for just a small touch of a bite, was actually quite pleased.  

Wow!  This was exceptional!  I varied slightly by adding 1/2 cup of chablis and juice from one lemon.  I also thickened slightly with a little cornstarch and water and served it over farfelle pasta.  Definetely a keeper!

I have made this a few times, and my family can't get enough.

This was soooo good.  I was looking for something with both spinach and shrimp and came across this one.  Very good!  When I was assembling the ingredients I realized I didn't have  any tomatoes, fresh or canned.  So I had an aha moment and used salsa.  It was actually pretty good!  Served it over bow ties.  Yummy!

Delicious!  Very fattening, but delicious

Very good but I did use less oil and butter than what was called for.

Excellent didnt have pesto used frozen basil cube from the freezer added to some chopped fresh basil from the garden , and topped with feta cheese YUMMY ! no pasta or rice even nessecary it was perfect paired with a salad 

Very very good ... and easy . I tweaked it a little. Some chopped onion and diced bell, pepper. So We will have this again !

This recipe has good flavor, but I had to drain most of the oil and butter off. It was SO much! Wow - not heart healthy at all. I will cut back on those ingredients in the future. I may have put too much red pepper flakes in as well, but it was too spicy for me.

It was awesome. I did change several things I used lemon juice and white wine and cut the olive oil and butter in half. I will be making this again. However, next time I will add some cornstarch to make the sauce thicker. But great the way it was.

This is a tasty dish that everyone enjoyed.  I used frozen chopped spinach and it worked perfectly.

I made this tonight for dinner.....I used linguini instead of rice and it was fabulous.  Thank you for sharing

Followed the recipe exactly.....couldn’t be better! Everyone loved it.

I made the recipe exactly as written. Pretty to look at; bland in taste. I would make this again with my own adjustments, such as, bumping up the chili flakes to 1/2 teaspoon and the fresh spinach to 3 cups, adding salt to taste, and using oil-packed julienned tomatoes. The fresh plum tomatoes tasted too anemic for such an elegant dish.

Simple and delicious!  The only thing I changed was i added mushrooms.

As written, I agree with other reviewers, there is too much oil and butter.  I cut way back on both of those (only used about 1/3-1/2 as much as called for) and it turned out perfectly that way.  Very simple, quick meal to make and had rave reviews.

I made this on New Year's Eve for my family.  It was delicious.  I used the recipe as a guideline which means I didn't measure anything out and substituted ingredients with what I had on hand.  This is what I did:   EVOO to cover my pan bottom; frozen chopped mustard greens with fresh plum tomatoes diced along with a squeeze of fresh red pepper paste, and half of a small jar of Delallo artichoke bruschetta; one half Meyer lemon juice; and 30 large raw peeled Tiger prawns topped with a sprinkle of dried crushed red pepper flakes.  Cook until the shrimp are pink/tender.   I served it all over Jasmine rice.  It was a hit.  Thanks so much for this recipe,  I love being able to use allrecipes as a custom recipe generator.  Happy New Year 2014!!

This is so delicious and easy.  It is now in my regular rotation and a favorite for Lenten meatless Friday meals.  I use less oil/butter than suggested.

Red roses and this recipe and you'll be a hero to your wife. Easy to make and very delicious. I added an extra close or two of garlic to spice it up a bit! Otherwise, it's perfect over bow ties or linguine.

Worked fine, very easy.  I added sliced fresh red peppers for flavor and color.  Also a dash of seasoning to spice it up.  So easy!!!

I did not have pesto on hand but added basil in place of it and i  used more tomatoes that i roasted in oven gave extra depth of flavor. good base recipe.

Excellent! I normally skip the pasta and simply serve over chopped spinach. A low carb alternative for those who prefer.

Followed all directions minus the 1/3 cup oil because it seemed like it would be too much. Turned out absolutely delicious! With some pasta!

This was really good!  I used my homemade pesto and only approximately 1 1/2-2 Tbsps each of the butter and olive oil.  I will make it again.  Quick, easy and delicious!

I consider myself to be a scampi snob &amp; I loved this. I had to make some modifications based on what I had on hand. I cut the butter to 1/4 c, added 1T lemon juice &amp; 1/4 c of pinot Grigio. I used frozen cooked shrimp which I thawed ahead of time &amp; cherry tomatoes that I cut in half.  After sauteeing the garlic &amp; spices, I added the shrimp, tomatoes &amp; spinach all at once &amp; cooked til heated through. Served over linguini &amp; it was truly scrumptious. Update: I have to laugh as this was in my "favorites" &amp; I didn't remember I had already made it. This time, I followed the recipe (no added wine or lemon juice) but I added 1/4 c. Chopped red onion &amp; 4 oz sliced mushrooms at the beginning. It was truly delicious made this way! 5 stars again!

I really liked it.. a little too much oil/butter but the flavor is spot on!!

I just halved the ingredients and my verdict can be summed up in one word...DELICIOUS!!!!  Thanks so much!!  Loved the recipe as written!

Simple &amp; amazing recipe !   Like several others, I also reduced the oil &amp; butter, but added a splash of white wine &amp; a squeeze of lemon juice to finish off.  Served over penne pasta was delicious !   Will definitely be making this one again :-)

Made this tonight for dinner.  Delicious.  I love it that people can leave reviews on these dishes--as long as there are only a minor change or two to the original recipe and if there are several people recommending the same change, I usually follow it.  I did cut back the butter and olive oil and added a bit of white wine and juice of 1/2 fresh squeezed lemon, and it was wonderful!  I had olive pesto in the cabinet and used that.  The tomatoe-y flavor of the pesto and the tomato really make the sauce good, as does the spinach.  Excellent recipe.

Making this for the second time and I must say it is by far the best tasting shrimp dish I've ever made!!!!
Simple, quick, and absolutely delicious!!
I did however forego the "prepared basil pesto" and used fresh, chopped, dried basil from my garden, about 3 tablespoons, and added a little (1/4 cup) cooking wine, and a squish (1/3 of a lg lemon) of fresh lemon juice. - KO'

Excellent, making it for the second time this week! Planning on trying it with more spinach and garlic, and serving it over linguine

This was so easy to make and delicious.  Saved the recipe to use again and again.  Will make during the week day.  I used already peeled and deveined shrimp along with fresh spinach that was washed and ready to go. So putting the ingredients  together was a breeze.

Definitely would decrease the oil/butter the next time or follow suggestion of another reviewer and add white wine instead of some of the oil

I used only sprinkle of  the hot red pepper  flakes.
The dish was very good and enjoyed by all.

Very easy to make.

I mixed 1/2 avacdo with lemon juice and white wine in a blender, added this "sauce".  It was a perfect creamy consistency.  Didn't use nearly the amount of oil and butter as called for. Served the dish over angel hair pasta.  I changed it so much that it's probably not fair to review it but I loved the end result.

WOW.  Flavor, easy to make &amp; feels like a "special" occasion meal. We did use the white wine instead of the olive oil as other suggested.  We also out of preference used 1/2 the butter. This will be made more often now.

I used a little less butter and more pesto. It was awesome! I especially liked soaking up the remaining sauce with bread at the end. Will definitely make again.

This was really good.  Like others, I amended it a bit...added a splash of chicken broth, a squeeze of lemon juice, only used a couple of tablespoons of olive oil and butter...the base recipe is great and very forgiving. Putting this in permanent rotation, thanks for the recipe!

Will definitely make aagain.  I added more spinach..it was excellent!  Served it over rice.

Great recipe. Easy and quick! I added a couple extra herbs, dill in particular and it was tasty.

I took the advice of other reviewers and only used 2 tbs. each of butter and olive oil.  I did add more pesto (approx. 4 tbs.) and didn't add any additional garlic.  With the pesto, there was plenty of garlic.  I used a whole bag of baby spinach, an additional tomato, and 2 lbs. of shrimp and there was plenty of sauce.  Served over brown rice it was delicious!  I think the suggestion of thickening the sauce with a bit of cornstarch and water would make it even more amazing.  I will definitely make this again!

This was so easy to make and it tasted absolutely delicious. Will definitely be making again.

Triple the spinach and this is a great,easy and fast recipe.

Very good just cut down on butter and used grape tomatoes instead over fresh linguini. I also made my own pesto! Excellent will make again.

This was so delicious!  I kept right with the recipe as I do the first time around as not to mess up the ratings of the true recipe.  I love the pesto flavor that came through.  Next time I will add a little more spinach since we are spinach fans and it really shrinks down. For those of you that think there was too much oil and butter, just pour the entire shrimp dish into a pan of linguine and it works perfectly.

I omitted the butter.  It doesn't need that much fat.

This recipe is great.  I used it as a base but made changes.  I did not use pesto or tomatoes.  I used scallops and shrimp.  I also reduced the amount of butter and olive oil as suggested by others and added white wine.  The results were soooo good.  I'm looking forward to having leftovers today.

This was excellent! I used less butter and oil (about half amount) and more tomatoes.I used tons of spinach and it was awesome! will definitely make again!

I made it exactly according to the recipe - other than using several grape tomatoes in place of the Romas - and my husband and I loved it. The only thing I would do differently is cut back a bit on the butter and olive oil.

Yum, yes it has butter and oil, but we loved it!  I like what Smarie07 did by adding the wine, I may try that sometime!!  Served over rice.  Delicious!

I omitted the pesto cuz I didn't have any.  Still turned out very tasty. I look forward to making it with the pesto. Only complaint is i should make a doulbe batch next time. Thank you for sharing.

This recipe is fantastic! I made absolutely no changes , except I added farfalle lol and my family loved it!! Will definitely make it again!

So delicious  will definitely be making again.

I replaced tomatoes with red peppers. I couldn't believe how good this was.

I was surprised I like this so much. I halved the butter and oil and next time I'd do even less. It definitely needed orzo or some type of pasta to absorb the juice.  I want to avoid carbs so I drained the juice. I used a can of tomatoes instead of fresh and pre-cooked shrimp. This was super fast and really good!

My family loves this recipe and I make it often. I like to serve it over linguine noodles. The only change I make is to leave out the olive oil; my pesto is oily and the 1/3 cup butter seems plenty. Also - a couple times I was in a pinch for tomatoes and substituted a can of drained petite-diced tomatoes. Tasted equally as wonderful! If you happen to have any leftovers, it reheats very well the next day, too! Yummy!!

Not bad at all -- subbed in cherry tomatoes .. otherwise followed the recipe. Was well received over linguine .

Minimal effort for fine Italian restaurant quality. I scaled this down to two servings (just for myself). This comes together VERY quickly.  After reading reviews, I further cut back by half on the oil and butter (~1 tblsp each). My small shrimp were frozen-cooked, so I thawed and cooked just until heated. I didn't want to open a jar of pesto sauce, so I just used dried basil. Nice bite from the red pepper flakes; used regular tomatoes. I also added a splash of white wine, and I found that it does need salt. I had as-is (no pasta), so that was a nice, low-carb treat! Definite keeper recipe!

DELICIOUS !!!! I made this a few nights ago my family &amp; I demolish it .... next time triple the recipe !!!!!!

It's good just don't use as much butter as they say..it gets wicked greasy if you do

delish! we served ours over whole wheat pasta, next time I'll shred some parm or add crumbled feta to the top.  thanks!  

I made a couple of changes. I did use less olive oil and butter. I did not have pesto and so did not use it in the recipe. I used Farfalle pasta instead of rice. 

I gave the recipe 5 stars because my version was very, very good, and I'm sure the pesto used in the original version would have made it excellent.

My husband also said it restaurant worthy. This definitely will appear in the menu often. 

Thank you!

I used chopped kale instead of spinach and liked the texture better. I probably won't make the dish again because it had way too much butter in it.

Excellent dish!  I cut the butter and oil on half and added 1/3 c. white cooking wine, a little more heathy for us.  Ihave made this several times.  Super easy.

Tried this dish last week and I wanted to make sure I rated it because it was so delicious!  I followed the directions to a "T".  I served the meal with some dinner rolls.  When my husband and I were done eating, there was no food leftover.  Will definitely make this dish again.  YUM!

Thank you for the recipe. My family loved it

Added mushroom, doubled the spinach, used canned diced tomatos and deleted the oil. Very yummy!

This is the first review I've done, although I have used allrecipes.com forever. 
After reading a few reviews I decided to add Chardonnay (2/3 c) and corn starch (1 T). 
I doubled the ingredients for the sauce and used 1 1/2 pounds of shrimp. 
Easy, breezy dish that I will make again and again

my special shrimp scampi florentine

Prep Time: 30 minutes

Cook Time: 10 minutes

Total: 40 minutes

Servings: 4

Author : Valerie

Ingredients

Instructions

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