Reviewed: Apr. 17, 2012

Per the other reviews I only used a little butter & olive oil, just enough to coat the pan. I also added some fresh lemon juice & white wine based on other reviews. I also added a lot more pesto because we like it. This dish was really good, and I'll make it again. Might add some mushrooms next time instead of the spinach - while we love spinach, it just seemed to get "lost" in here. Think I'd add mushrooms instead.

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Reviewer:

zykzoo

Reviewed: Feb. 14, 2012

I made this dish on valentines day. I added white wine, little parsley and cut few red bell peppers heart shaped. Served over angel hair pasta. It was very good. I would make it again. My husband cleaned his plate and had seconds.

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Reviewer:

chereeowens

Reviewed: Feb. 12, 2012

Simple ingredients. Simple, delicious flavors. My kind of meal. What's more, this was simple to prepare and required very few dishes. I prepared this with the ingredients exactly as written, but enjoyed the cooking process by not measuring exactly, which also allowed me to use the ingredients in amounts to suit my own tastes and preferences. This is a beautiful and delicious dish - big payoff for little effort - I had this served in minutes from start to finish. I exercised self-discipline tonight and rather than serving it over rice I used "Miracle Rice." (Described as "Shirataki rice, guilt free rice, zero calories, soy free, gluten free." I can handle that)

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Reviewer:

naples34102

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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Feb. 8, 2012

This was soooo good. I was looking for something with both spinach and shrimp and came across this one. Very good! When I was assembling the ingredients I realized I didn't have any tomatoes, fresh or canned. So I had an aha moment and used salsa. It was actually pretty good! Served it over bow ties. Yummy!

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Reviewer:

Sharon

Cooking Level: Intermediate

Home Town: Coquitlam, British Columbia, Canada

Living In: Duncan, British Columbia, Canada

Reviewed: Nov. 3, 2011

This was pretty good. I only used margarine, no oil. It would have been better without the red pepper flakes. I didn't have any rice so I served it over whole wheat couscous.

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Reviewer:

kellieann

Cooking Level: Expert

Home Town: Manson, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Sep. 24, 2011

Very very good ... and easy . I tweaked it a little. Some chopped onion and diced bell, pepper. So We will have this again !

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Reviewer:

Donny D

Cooking Level: Expert

Home Town: Caspian, Michigan, USA

Living In: Augusta, Georgia, USA

Reviewed: May 22, 2011

Very good, we used canned diced tomatoes because thats what we had on hand. I would recommend using less olive oil and butter, and instead add some grated parmesan and white wine to balance the flavors with acid and salt. We also added chopped onion. Will be making again!

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Reviewer:

BethDai

Reviewed: Mar. 4, 2011

super easy AND flavorful...a great combination! I did use more spinach cause i love it and canned stewed tomatoes. A clean fresh flavor bound to please everyone!

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Reviewer:

NOSEYROSEY

Home Town: Warren, Ohio, USA

Reviewed: Jan. 14, 2011

This was very tasty, and my kids, who usually turn their noses up at spinach (and DID turn their nose up at this too before they tried it), couldn't stop complimenting the dish. I played around with the proportions a bit. I didn't use any of the butter, only the olive oil. I used 4 tablespoons of pesto instead of the two recommended, and 16 oz of frozen spinach (pre-cooked before adding to the pesto sauce) since I didn't have fresh spinach. I served it over white rice and dinner was simply delicious!

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Reviewer:

Nikia Marie

Reviewed: Dec. 13, 2010

Really great. If you're not a huge garlic fan, don't add because the jar pesto may have enough. I made twice, the second time without spinach and pepper flakes and served as a side dish for steak. Both ways are fabulous.

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