To produce a cool summer treat, fresh peaches and strawberries are sweetened with orange juice and brown sugar. An ice cream maker is necessary for this straightforward sorbet recipe.
| Prep Time: | 30 mins |
| Cook Time: | 10 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Calories | 446 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 216 mg |
| Dietary Fiber | 2 g |
| Protein | 22 g |
| Saturated Fat | 14 g |
| Sodium | 384 mg |
| Sugars | 3 g |
| Fat | 38 g |
| Unsaturated Fat | 0 g |
Reviews
Followed the recipe, without measuring. I did add lemon juice. Overall very good.
Very Good! I Was looking to use up some shrimp & fresh spinach I had on hand so this worked perfectly. I did cut the butter & oil in half. And I added a little salt & pepper. I didn’t use any red pepper.
This was so good I didn’t want to stop eating it! Normally I make changes to recipes, but I didn’t do that with this one. I did serve it over pasta though. Definitely will keep it in my rotation!
DIsappointed overall. Followed some of the suggestion-extra spinach. Soaked shrimp shells in white wine and added. Cut back on butter and oil.. Just thought it was bland. Served over rice.
I doubled this and served it at a dinner party and it was a big hit! Colorful, easy and not so much time in the kitchen. Didn’t have prepared pesto, but I did have fresh basil so I used that instead.
Made it several times exactly according to the recipe. It is delish!
This was the bomb! My husband raved about how delicious it was! The only modifications I mad was to add about a 1/2 cup of savignoin white wine and I added the red pepper flakes to each finished dis as not everyone in the house can handle that heat. I will be making this again, and again! Thank you’
Was delicious, I added extra spinach and less oil, but that was it!
LOVED THIS RECIPE. I used less butter and olive oil. Added a little chablis and fresh lemon juice to finish.
This is a really good recipe that I’ll use again. Next time I’ll add more spinach, though, as the 3 cups of fresh spinach cooked down and we needed more. I also used 2 pounds of shrimp plus a pound of canimi to add more protein. Family loved it!
Great flavor. I used shallots and portabellos I had on hand. Big switch really paid off: I used Sun Dried Tomato pesto instead of the usual basil-based. Too much better. I also added oven crisped prosciutto crumbles. Be careful with the crush red pepper flakes though…. Thanks for sharing this recipe.
One of the best recipes I’ve tried in a long time. Following others suggestions, I reduced the oil to 1T, increased pesto to 3T and added 1/2c vermouth that I had first simmered with shrimp shells. I also added 5oz of fresh spinach that I roughly chopped. Served over rice. So good the two of us ate it all.
Made this exactly like the recipe stated and we loved it!
Excellent, halved butter and oil, left out pesto, added 1/2 bell pepper diced and doubled crushed red pepper. Squeezed lemon juice before serving. Used angel hair pasta.
I was planning to make Shrimp and Grits with a “side salad” tonight for Dinner when I discovered that I didn’t have any grits (lol). So I made the recipe (using all of the recommended ingredients except the salt) but “eye-balling” the measurements to my liking) and served it over cornmeal mush (polenta) that I seasoned with Butter and a hefty amount of shredded “Italian Blend” cheeses. YUM, YUM, YUM!
3/14/21 – Was looking for something light and simple, this recipe was perfect! I did halve the butter and oil and used my own pesto. Cooked up nicely, served over rice. Excellent!
I made this with a few changes which take a little extra time but so worth it! If using shell on shrimp, simmer the shrimp shells in white wine for about 10 minutes. Remove shrimp shells and use the wine reduction for part of the liquids, reducing the butter and oil. I didn’t have pesto on hand so just used basil. I used mini penne and added to pan with most of a bag of spinach. Perfect with a sprinkling of parmesan on top of each serving!
So easy and so delicious. Restaurant quality! Served over zucchini noodles.
I just made this recipe as written, except that I added more garlic than the recipe called for. Excellent flavors!
Great recipe. Easy to prep ahead and have meal ready to serve in 10 minutes.
I omitted the butter. It doesn’t need that much fat.