Very much enjoyed. However, the amount of tomatoes seems too large. I used a small can of diced and 1/2 of a large fresh tomato and cooked about 15 min. Don't skimp on the garlic or spinach. I added 1/2 lemon juice and some fresh basil. I served over quinoa, with a small serving of garlic bread to soak up juices. Yummy!
Shrimp Scampi with Spinach
Photo: Ngoc Minh Ngo
Yield: Makes 4 servings
More From Real Simple
Other: 10 Minutes
Amount per serving
- Calories: 436
- Calories from fat: 17%
- Fat: 8g
- Saturated fat: 4g
- Cholesterol: 188mg
- Sodium: 774mg
- Carbohydrate: 50g
- Fiber: 4g
- Sugars: 5g
- Protein: 29g
- 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
- 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.
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