by Susan Piegza

• 1 pkg cooked white rice (Trader Joe vacuum packaged)
• Kosher salt and pepper
• 1 lb. medium shrimp, peeled and de-veined
• 2 T. unsalted butter
• 2 cloves garlic, sliced
• 15 oz. pkg. baby spinach
• 1 c. dry white wine (like sauvignon blanc)
• 1 T. fresh tarragon
• 1 28 oz. can diced tomatoes, drained

Melt butter in a large pan over medium heat. Add garlic, cook 1 min. Add wine, tomatoes, 14 tsp. each salt and pepper. Simmer 3 min. until sauce has thickened slightly. Stir in shrimp at room temperature and simmer until cooked through. Add spinach and cook until wilted. Plate rice and top with shrimp. Add tarragon. Enjoy!