Shrimp Scampi with Spinach

  • CCakes Posted: 10/28/10
    Worthy of a Special Occasion

    Good. I used fresh tomatoes instead of canned, added roasted red peppers (I had to use up peppers I had in my fridge before they went bad!), and used fresh basil instead of tarragon. Will definitely make again.

  • mschick Posted: 03/14/10
    Worthy of a Special Occasion

    This recipe was excellent. I made a few changes based on ingredients I had on hand: I used a can of crushed tomatoes and added a large fresh diced tomato and about half a pack of cherry tomatoes diced; a one pound bag of small, cooked, peeled, devined shrimp w/o tails; liberal amounts of fresh rosemary, fresh thyme and dried red pepper; garlic, wine, kosher salt, course black pepper, dried tarragon, and baby spinach, as per the recipe. I added some left over rice pilaf to the rice the recipe called for. Could have made even more rice because there is still a serving or two of scampi left over. I would definitely make this again, and consider using this dish as a choice on a dinner buffet for guests.

  • frangiepod Posted: 04/07/11
    Worthy of a Special Occasion

    Really enjoyed this take on shrimp scampi. Very easy. Very tasty! The addition of the spinach and tomatoes made it more of a balanced meal too. Great idea!

  • AnneSeattle Posted: 04/11/11
    Worthy of a Special Occasion

    Excellent and fresh tasting meal. This recipe looks very simple but it is bursting with flavor. I served mine over fettuccine and that was a mistake - rice or orzo would have been much better as the broth is thin and didn't coat well on the fettuccine. I would also reduce the canned tomatoes to a 16 oz can instead of 28 as it would help thicken the sauce. I used more garlic than it called for and added fresh mushrooms, parsley, and lemon juice to finish. Very good scamp recipe.

  • lennyJ Posted: 08/30/12
    Worthy of a Special Occasion

    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!

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