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Sauteed Shrimp with Arugula and Tomatoes

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    You can serve this quick saute over rice, or toss it with your favorite pasta.
    Everyday Food, June 2010
    • Prep Time 15 minutes
    • Total Time 15 minutes
    • Yield Serves 4
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    Ingredients

    • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
    • 1 cup cherry or grape tomatoes
    • 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

    Directions

    1. 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.

    Recipe Reviews

    • suebeth1
      18 Aug, 2011

      I have made this recipe serveral times and it is wonderful. Great company dish, and so easy. I spice it up with red pepper flakes and serve it over Israili couscous. YUMMY!

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