A Balancing Act (Shrimp Scampi with Tomatoes and Spinach)

6 Feb

I love shrimp scampi but I don’t normally make it at home because I can’t stand the idea of putting so much butter into one dish.  The recipe below (tweaked from the January 2007 issue of Real Simple magazine) cuts back on the butter amount and adds flavor by introducing diced tomatoes to the dish.  The result?  A jazzed up shrimp scampi dish with a small requirement of butter that I can live with.

Shrimp Scampi with Tomatoes and Spinach

shrimpscampi.jpg

2 tbsp butter
2 cloves garlic, minced
1/2 cup dry white wine (such as Sauvignon Blanc)
14.5 oz can diced tomatoes (the original recipe calls for a 28 oz can of diced tomatoes, drained.  But I prefer the scampi to be less chunky, so I’m using half the amount, but undrained)
1 lb shrimp, peeled and deveined, rinsed and patted dry
5 oz package of fresh baby spinach
1 tbsp fresh tarragon, chopped
salt and pepper

Melt butter in a large saucepan over medium-high heat.  Add garlic and cook for 1 minute or until garlic is lightly browned.  Add in wine, tomatoes, 1/2 tsp salt, and 1/2 tsp pepper.  Simmer for 3-4 minutes, or until sauce has slightly thickened.

Stir in shrimp and simmer until cooked through (opaque), about 4-5 minutes.

Add in spinach and stir until wilted.

Serve the shrimp scampi on top of white rice and sprinkle with fresh tarragon.

Serves 4

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