1. Cook the rice according to the package directions.
2. Melt the butter in a large saucepan over medium-high heat. Add the garlic and cook for 1 minute. Add the wine, tomatoes, ¼ t. salt and ¼ t. pepper. Simmer for 3 minutes, until the sauce had thickened slightly.
3. Stir in the shrimp and simmer until cooked through, about 4 minutes. Add the spinach and stir until wilted.
4. spoon the rice into a serving dish or divide among individual plates. top with the scampi and sprinkle with the tarragon.
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