Shrimp Scampi With Spinach Recipe

Ingredients

1 cup long-grain white rice

2 tablespoons unsalted butter

2 cloves garlic, sliced

1 cup dry white wine (like Sauvignon Blanc)

1 28-ounce can diced tomatoes, drained

Kosher salt and pepper

1 lb. medium shrimp, peeled and deveined

1 5-ounce package baby spinach

1 tablespoon fresh tarragon, chopped

Preparation

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 divided among individual plates. Top with the scampi and sprinkle with the tarragon.