sauteed shrimp with arugula and tomatoes

ingredients (serves 4):
  • 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
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.

recipe from martha stewart.


Karina Cifuentes said...

This looks amazing. I think lemon juice over anything is awesome. And I just love shrimps!

becca said...

your food is so grown-up! love that.
I still can't do arugula a whole lot :)

Lauren said...

yummm! i need to cook more seafood...