Serves 4
25 min
Shrimp Scampi with Spinach
Recipe GLPR5d7d5ffa584b8f
Pan-seared medium shrimp in a garlicky white wine and tomato sauce, finished with fresh tarragon and wilted spinach, served alongside fluffy white rice. A light, elegant seafood dish ready in just 25 minutes.
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Ingredients
1 cup Long-grain white rice
2 tablespoons Unsalted butter
2 cloves Garlic cloves, sliced
1 cup Dry white wine such as Sauvignon Blanc
28 ounces Diced tomatoes, drained
Kosher salt
Black pepper
1 pound Medium shrimp, peeled and deveined
5 ounces Baby spinach
1 tablespoon Fresh tarragon, chopped
Directions
Bring 2 cups of water to a boil in a medium saucepan. Add the rice and a pinch of salt. Reduce heat to low, cover, and simmer for 18 minutes until rice is tender and water is absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
While the rice cooks, melt the butter in a large skillet over medium heat. Add the sliced garlic and cook for 1–2 minutes, stirring frequently, until fragrant but not browned.
Pour in the dry white wine and bring to a gentle simmer. Cook for 2–3 minutes to slightly reduce the liquid and allow the alcohol to cook off.
Add the drained diced tomatoes to the skillet and season with kosher salt and black pepper to taste. Stir well and let simmer for 2 minutes.
Add the shrimp to the sauce, stirring to coat evenly. Cook for 3–4 minutes, stirring occasionally, until the shrimp are opaque and cooked through (internal temperature of 145°F or above). Do not overcook.
Add the baby spinach to the skillet in handfuls, stirring gently until wilted, about 1–2 minutes.
Remove the skillet from heat and stir in the chopped fresh tarragon. Taste and adjust seasoning with additional salt and pepper if needed.
Divide the cooked rice among four plates or shallow bowls. Top each portion with the shrimp scampi sauce, distributing the shrimp, spinach, and tomatoes evenly. Serve immediately.
