Shrimp With Tomatoes And Spinach

• 2 T olive oil
• 1 & 1/4 pounds large shrimp, peeled and deveined
• 3 cloves garlic, minced
• 1/8 t crushed red pepper flakes, or more to taste
• 3/4 c dry white wine
• 1 & 1/2 c grape tomatoes, halved
• 1/4 c finely chopped fresh basil
• 2 c coarsely chopped spinach
• 1/4 t salt
• 1/4 t pepper
• 3 c cooked wild rice, or other whole grain, for serving

1. Warm oil in a large heavy skillet over medium-high heat until hot but not smoking. Add shrimp and cook, turning over once, until just cooked through, about 2 minutes. Using a slotted spoon, transfer shrimp to a large bowl, leaving excess oil in skillet.
2. Add garlic and red pepper flakes to skillet and cook until fragrant, about 30 seconds. Carefully add wine and cook over high heat, stirring occasionally, for 2 minutes. Stir in tomatoes, basil, spinach, salt and pepper.
3. Return shrimp to pan and cook over medium-high heat, just until heated through. Serve over rice.

olive oil, shrimp, garlic, red pepper, white wine, grape tomatoes, fresh basil, spinach, salt, pepper, rice

Taken from www.epicurious.com/recipes/member/views/shrimp-with-tomatoes-and-spinach-50126618 (may not work)