No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

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: 15 mins
    total time: 15 mins
  • servings: 4

advertisement

advertisement

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. Step 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.

Source
Everyday Food, June 2010

advertisement

advertisement

Reviews (7)

  • jessicagrant1 6 Apr, 2014

    I absolutely love this dish! It is so easy and yet elegant - it is my go to dinner party dish! THANKS

  • dbfish1 30 Jul, 2013

    This was delicious, and so fast. Thank you for this and all your high quality recipes.

  • rjmahoney66 10 Jul, 2013

    This was a home run!!!! It was so easy and delicious. It was a recipe that you could serve to guests and they would feel like they had been served a gormet meal. I served it over brown rice that I made with my homemade chicken broth, 1 clove minced garlic, a few tablespoons of dry white wine and 1/8 t. saffron. Delicious!!!!

  • nwmom2 4 Jul, 2013

    Have made this several times and is delicious. It has become our favorite shrimp dish and is so easy to make.

  • katalice 18 Jun, 2013

    I don't know...this dish was pretty easy to make, but overall, I found the flavor to be completely absent and had to add taste to it through using a lot of lemon pepper and butter. I'll be trying it again and again, with a variety of different seasonings, to give it some much-needed additional "zing". As-is, it's just too light!

  • Kate Costa 4 Jun, 2013

    Great easy recipe! Tasty way to use up lots of spring greens.

  • 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!