Shrimp Scampi With Spinach

• 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

1. 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.
2. 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.

longgrain white rice, unsalted butter, garlic, white wine, tomatoes, kosher salt, shrimp, baby spinach, fresh tarragon

Taken from www.epicurious.com/recipes/member/views/shrimp-scampi-with-spinach-50015264 (may not work)