We still found ourselves with boat loads of arugula a couple weeks ago from our CSA so we decided to make this recipe. Clearly my friend Martha is a huge fan of arugula because we seem to find most of our arugula recipes from her collection. Anyway – you wouldn’t believe how easy this was to make and quick for a mid-week meal! To bulk it up you could always serve over pasta, but we ate it as is.
Sauteed Shrimp with Arugula and Tomatoes
from Everyday Food, June 2010
1 Tbs plus 1 Tsp extra-virgin olive oil
1 C cherry or grape tomatoes
1 garlic clove, minced
1 lb large shrimp, peeled and deveined
4 oz wild or baby arugula (4 cups)
s&p
1 Tbs fresh lemon juice
1 C cherry or grape tomatoes
1 garlic clove, minced
1 lb large shrimp, peeled and deveined
4 oz wild or baby arugula (4 cups)
s&p
1 Tbs fresh lemon juice
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.
Enjoy!
Styled by Jess 