Easy Spring Recipe: Shrimp Scampi With Spinach

Serves 4| Hands-On Time: 15m | Total Time: 25m

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.

By Sara Quessenberry, January 2008