Shrimp Scampi Florentine

Succulent shrimp sauteed with garlic, spinach and tomatoes. Yield: 4 servings 


  • 1 pound large shrimp - peeled and deveined
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra virgin olive oil
  • 4 cloves garlic - minced
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup dry white wine
  • 2 plum tomatoes - seeded and chopped
  • 1 (11 oz.) package Olivia’s Organics Baby Spinach - chopped
  • Salt and pepper - to taste
  • Juice of 1 lemon - freshly squeezed
  • 2 tablespoons fresh parsley - finely chopped


  • In a large sauté pan, heat butter and olive oil. Sauté the shrimp in batches, on high heat for 1-2 minutes on each side until pink. Do not crowd the pan. Remove the shrimp and set aside.
  • Add the garlic and red pepper flakes to the pan and cook for 1 minute and then deglaze with white wine.  Add the tomatoes and spinach and season with salt and pepper. Continue to cook on medium heat and sauté for approximately 5 minutes or until half of the liquid is gone. 
  • Remove pan from the heat, stir in the shrimp and lemon juice and top with parsley.

Categories: Entree, Spinach