Shrimp with Tomatoes and Spinach |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Ingredients:
2 tablespoon(s) olive oil |
1 1/4 pound(s) large shrimp (20/25) peeled |
3 clove(s) garlic minced |
1/8 teaspoon(s) crushed red pepper flakes |
3/4 cup(s) white wine |
1 1/2 cup(s) grape tomatoes halved |
1/4 cup(s) fresh basil chopped finely |
2 cup(s) spinach chopped coarsely |
1/4 teaspoon(s) salt |
1/4 teaspoon(s) black pepper |
3 cup(s) wild rice |
Directions:
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. Divide wild rice among 4 bowls, top with shrimp, and serve
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