Shrimp Scampi With Spinach

Shrimp Scampi With Spinach
Ngoc Minh Ngo
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preparation
15
minutes
cooking
25
minutes
Serves 4

Ingredients

1
cup
long-grain white rice
2
tablespoons
unsalted butter
2
cloves garlic, sliced
1
cup
dry white wine (such as Sauvignon Blanc)
1
28-ounce can diced tomatoes, drained
kosher salt and pepper
1
pound
medium shrimp, peeled and deveined
1
5-ounce package baby spinach
1
tablespoon
fresh tarragon, chopped

Directions

  1. Cook the rice according to the package directions.
  2. Melt the butter in a large saucepan over medium-high heat. Add the garlic and cook for 1 minute.
  3. Add the wine, tomatoes, and ¼ teaspoon each salt and pepper. Simmer for 3 minutes, until the sauce has thickened slightly.
  4. Stir in the shrimp and simmer until cooked through, about 4 minutes.
  5. Add the spinach and stir until wilted.
  6. Spoon the rice into a serving dish or divide among plates. Top with the scampi and sprinkle with the tarragon.
Sara Quessenberry
December 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 17 %
  • Fat 8 g
  • Sat Fat 4 g
  • Cholesterol 188 mg
  • Sodium 774 mg
  • Carbohydrate 50 g
  • Fiber 4 g
  • Sugar 5 g
  • Protein 29 g
What does this mean? See Nutrition 101.

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