Sauteed Shrimp with Arugula and Tomatoes
Serves: 4
You can serve this quick saute over rice, or toss it with your favorite pasta.
Everyday Food with Sarah Carey
Yield: Serves 4
Prep Time: 15 minutes
Ingredients:
1 tablespoon
plus 1 teaspoon extra-virgin olive oil
1 cup
cherry or grape tomato
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:
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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