Succulent shrimp sauteed with garlic, spinach and tomatoes.
In a large sauté pan, heat butter and olive oil. Sauté the shrimp in batches, on high heat for 1 to 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.