Sauteed Shrimp with Arugula and Tomatoes
Posted by Waldwick CSA on Thursday, June 16, 2011
Recipe from marthastewart.com
(click here to visit the marthastewart.com page)
You can serve this quick saute over rice, or toss it with your favorite pasta.
- Prep Time15 minutes
- Total Time15 minutes
- YieldServes 4
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
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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