Scampi with Spinach

By John Crowley

  • 1/4 cup fat-free, reduced-sodium chicken broth

  • 2 Tbsp. dry white wine

  • 1 Tbsp. fresh lemon juice

  • 2 1/2 tsp. minced garlic, divided

  • 1/8 tsp. red pepper flakes, or to taste

  • 4 tsp. extra-virgin olive oil, divided

  • One package (6 oz.) baby spinach, rinsed and shaken almost dry

  • 1 lb. large shrimp (25-30), peeled and deveined

  • Salt and freshly ground black pepper

  • 3 cups cooked brown rice

  • 1 tsp. butter

  1. In a measuring cup, combine the broth, wine, lemon juice, 2 teaspoons of the garlic and the red pepper. Set aside.

  2. In a medium skillet, heat 2 teaspoons of the oil over medium-high heat. Add the spinach with some water still clinging to it. Mix in the remaining 1/2 teaspoon garlic. Cook, stirring constantly, until the spinach is just tender, about 2 minutes. Transfer the spinach to a bowl. Wipe out the pan with a paper towel.

  3. Return the pan to medium heat. Add the butter and remaining 2 teaspoons oil. Add the shrimp in one layer and cook 2 minutes. Turn and cook 2 minutes. Pour in the broth mixture and cook until the shrimp are white in the center, about 4 minutes. Remove the pan from the heat.

  4. Season mixture with salt and pepper to taste. To serve, make a bed using 3/4 cup of the rice in the center of each of four dinner plates. Mound one fourth of the spinach in the center of the rice. Arrange one-quarter of the shrimp around the spinach. Spoon some of the pan sauce over the shrimp. Serve immediately.

Nutritional Facts

Per Serving
285 calories
9 g total fat (2 g. saturated fat)
28 g carbohydrate
23 g protein
4 g dietary fiber
300 mg sodium

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