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Shrimp Scampi with Spinach

Photo: Ngoc Minh Ngo
Prep time 15 mins
Other time 10 mins
Yield Makes 4 servings


  • 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

Nutrition Information

  • calories 436
  • caloriesfromfat 17 %
  • fat 8 g
  • satfat 4 g
  • cholesterol 188 mg
  • sodium 774 mg
  • carbohydrate 50 g
  • fiber 4 g
  • sugars 5 g
  • protein 29 g

How to Make It

  1. Cook the rice according to the package directions.

    Melt the butter in a large saucepan over medium-high heat. Add the garlic and cook for 1 minute. Add the wine, tomatoes, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Simmer for 3 minutes, until the sauce has thickened slightly.

    Stir in the shrimp and simmer until cooked through, about 4 minutes.

    Add the spinach and stir until wilted.

    Spoon the rice into a serving dish or divide among individual plates. Top with the scampi and sprinkle with the tarragon.