Directions:
- 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
| Amount Per 1 Serving | |||
| Calories | 714.34 Kcal (2991 kJ) | ||
| Calories from fat | 536.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 59.64g | 92% | |
|---|---|---|---|
| Cholesterol | 106.02mg | 35% | |
| Sodium | 1373.93mg | 57% | |
| Potassium | 406.26mg | 9% | |
| Total Carbs | 36.74g | 12% | |
| Sugars | 2.76g | 11% | |
| Dietary Fiber | 2.39g | 10% | |
| Protein | 11.72g | 23% | |
| Vitamin C | 19.4mg | 32% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 1.6mg | 9% | |
| Calcium | 75.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 268.13 Kcal (1123 kJ) | ||
| Calories from fat | 201.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.39g | 92% | |
|---|---|---|---|
| Cholesterol | 39.8mg | 35% | |
| Sodium | 515.72mg | 57% | |
| Potassium | 152.5mg | 9% | |
| Total Carbs | 13.79g | 12% | |
| Sugars | 1.04g | 11% | |
| Dietary Fiber | 0.9g | 10% | |
| Protein | 4.4g | 23% | |
| Vitamin C | 7.3mg | 32% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.6mg | 9% | |
| Calcium | 28.2mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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