Prep 15 mins
Cook 10 mins
Easy to prepare but looks like you slaved in the kitchen. From Real Simple Magazine. My family loved it.
- 1 cup long grain white rice
- 2 tablespoons butter
- 2 garlic cloves, sliced4
- 1 cup dry white wine, such as sauvingnon 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
- 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.
Made this last night and the taste was Wonderful - but the smell while it was cooking was even better. I did end up cooking the sauce longer to thicken - but that was no biggie. I made some oven baked wild and brown rice to go with this dish and we topped it off with fresh ground parmesan cheese. Will be making this recipe over and over! Thanks so much for posting!
Very simple recipe and best of all A LOT LOWER IN FAT than all the other shrimp scampi recipes!!! I did alter the recipe: 5 garlic cloves, 10 oz can of diced tomatoes, 1 package of frozen veggies and bowtie pasta. I also added italian seasoning, basil, and red pepper flakes for taste. Next time I would have added lemon to the veggies for more flavor. Simple and delicious!
I made this today after seeing it in Real Simple Magazine and it is Delicious! My whole family Loved it! I had to use frozen spinach, but I defrosted and cooked slow with tomatoes and I used 1 tsp. thyme. Thanks for posting.