Sauteed Shrimp with Arugula and Tomatoes
Source of Recipe
Virginia Butterfield
Recipe Introduction
You can serve this quick saute over rice, or toss it with your favorite pasta.
List of Ingredients
Sauteed Shrimp with Arugula and Tomatoes
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 cup cherry or grape tomato
1 garlic clove, minced
1 pound large shrimp, peeled and deveined
4 ounces wild or baby arugula (4 cups)
coarse salt and ground pepper
1 tablespoon fresh lemon juice Recipe
Directions In a large skillet, heat oil over medium-high.
Add tomatoes and cook, stirring often, until they blister, about 2 minutes.
Add garlic and cook until fragrant, 30 seconds.
Add shrimp and cook, stirring often, until almost opaque throughout, about 4 minutes.
Add arugula, season with salt and pepper, and toss until wilted, 1 minute.
Add lemon juice and toss to combine.
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