Heat sauté pan on medium-high with olive oil add garlic and shrimp. Sweat out garlic but do not brown. Add tomatoes, basil, salt, and pepper. After about one minute deglaze with white wine and put butter into pan. Reduce until the thickness desired and check for seasonings then place over top of baby spinach.
Source: Ocean Garden Products and Chef Don Curtis at Volterra Restaurant in Seattle, WA.
