Sautéed Shrimp with Arugula and Tomatoes
You can serve this quick sauté of shrimp, arugula, cherry tomatoes, and garlic over rice, or toss it with your favorite pasta.
Everyday Food, June 2010
132 Ratings
- 5 star values: 34
- 4 star values: 46
- 3 star values: 37
- 2 star values: 11
- 1 star values: 4
Martha Stewart Member
Rating: 5 stars
06/27/2019 This was simple and delicious. The only thing I added was a little red pepper flake and a teeny bit of Chardonnay.
Martha Stewart Member
Rating: 5 stars
12/22/2018 I made this last night, followed the lead of melaa adding some white wine & pecorino, I also added a little basil and served over rice pilaf, it was absolutely wonderful. I’ll definitely be keeping this recipe on hand to make again.
Martha Stewart Member
Rating: 4 stars
01/15/2016 Adding a tablespoon or two of white wine while the shrimp is cooking adds a bit more depth to the flavor and sprinkling lightly with a tangy pecorino [I like sheep's milk myself] just before serving gives it a nice little zing...just what it needs.
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Martha Stewart Member
Rating: Unrated
04/06/2014 I absolutely love this dish! It is so easy and yet elegant - it is my go to dinner party dish! THANKS
Martha Stewart Member
Rating: Unrated
07/30/2013 This was delicious, and so fast. Thank you for this and all your high quality recipes.
Martha Stewart Member
Rating: 4 stars
07/10/2013 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!!!!
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Martha Stewart Member
Rating: Unrated
07/04/2013 Have made this several times and is delicious. It has become our favorite shrimp dish and is so easy to make.
Martha Stewart Member
Rating: Unrated
06/18/2013 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!
Martha Stewart Member
Rating: Unrated
06/04/2013 Great easy recipe! Tasty way to use up lots of spring greens.
Martha Stewart Member
Rating: Unrated
08/18/2011 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!