Photo: Ngoc Minh Ngo
Prep Time
15 Mins
Other Time
10 Mins
Makes 4 servings

How to Make It

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.

Ratings & Reviews

AnneSeattle's Review

April 11, 2011
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's Review

August 30, 2012
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!

dan1olson's Review

April 01, 2012

frangiepod's Review

April 07, 2011
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!

CCakes's Review

October 28, 2010
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's Review

March 14, 2010
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.