Shrimp is a favorite of mine and finding the perfect shrimp scampi was difficult but with a few different recipes that I’ve tried I mixed them together and this is now my favorite! A little bit of garlic, tomatoes and a butter sauce makes this dish amazing. I hope you all like this recipe as much as me ­čÖé┬á


4 servings

  • 1 LB of Large Uncooked Shrimp (peeled, deveined and butterflied if desired)
  • 2 Cups of Fresh Spinach Leaves (washed & stems removed)
  • 2 Large Tomatoes (seeded and diced)
  • 4┬áCloves of Garlic (crushed)
  • 1/3 Cup of Extra Virgin Olive Oil
  • 1/3 Cup of Butter (do not use margarine)
  • 2 TBSP of Prepared Basil Pesto (follow the recipe below to make your own)
  • 1 TBSP of Minced Dried Onion Flakes
  • 1/2 tsp of Garlic Salt
  • 1 tsp of Fresh Ground Black Pepper
  • 1 TBSP of Red Pepper Flakes
  • 1 LB of Angel Hair Pasta (cooked al dente and set aside)
  • 1/3 Cup of Freshly Grated Parmesan – Romano Cheese Blend



  1. In a large saute pan combine the butter and olive oil until butter is melted and blended with the oil over medium heat
  2. Add your crushed garlic, basil pesto and diced tomatoes, stirring well with the butter and oil mixture
  3. Cook for 1-2 minutes or until the tomatoes are softened
  4. Add your minced onion flakes, ground black pepper, red pepper flakes and garlic salt, blend well into the butter, oil mixture
  5. Add your spinach tossing until just starting to wilt, about 1 minute
  6. Add your raw cleaned shrimp to the frying pan and toss to coat in the seasonings, continue stirring the shrimp for 2-4 minutes or until pink, being careful not to overcook the shrimp
  7. Plate your pasta and top with the sauce and shrimp
  8. Add your freshly grated parmesan – romano cheese blend and serve


Basil Pesto Sauce:

You will need a food processor to make this

  • 2 Cups of Fresh Basil Leaves (packed down to make a cup)
  • 2 Cloves of Garlic (crushed)
  • 1/4 Cup of Pine Nuts
  • 2/3 Cups of Extra Virgin Olive Oil (divided)
  • 1/4 tsp of Salt
  • 1/4 tsp of Freshly Ground Black Pepper
  • 1/2 Cup of Pecorino Cheese (freshly grated)


  1. Combine your basil, garlic, salt, pepper and pine nuts together in a food processor
  2. Pulse until finely chopped but not smooth
  3. Add half of your oil and your cheese, blend until smooth
  4. If using immediately, add the remaining oil
  5. If freezing, transfer to a freezer safe dish and drizzle with remaining oil, cover tightly and freeze up to 3 months


***If you would like a less bold flavor you can add half baby spinach leaves, fresh not frozen, in place of half of your fresh basil leaves, this will give you a lighter basil flavor







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