Sautéed Shrimp with Arugula and Tomatoes

Name: Sautéed Shrimp with Arugula and Tomatoes
Prep time: 15 min
Total time: 15 min
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

3.7

(133)

11 Reviews

By

Martha Stewart

Updated on February 11, 2021

Prep Time:

15 mins

Total Time:

15 mins

Servings:

4

You can serve this quick sauté of shrimp, arugula, cherry tomatoes, and garlic over rice, or toss it with your favorite pasta.

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.

Originally appeared: Everyday Food, June 2010