My Special Shrimp Scampi Florentine Recipe
This shrimp scampi has the fresh flavors of tomatoes, spinach, and pesto. Serve over rice with hot Italian bread on the side.
Very very good ... and easy . I tweaked it a little. Some chopped onion and diced bell, pepper. So We will have this again !
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.
I used 1/4 stick a butter and no olive oil. Instead of olive oil, I made a packet of pesto & used the entire packet. IT WAS AMAZING. My hunny said it was restaurant quality & stuffed himself silly.
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.
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.
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.
Here are simple 5-star takes on the basic shrimp scampi theme.