Under 30 Minutes

Sauteed Shrimp with Arugula and Tomatoes

You can serve this quick saute over rice, or toss it with your favorite pasta.

  • Prep:
  • Total Time:
  • Servings: 4
Sauteed Shrimp with Arugula and Tomatoes

Source: Everyday Food, June 2010

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.

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