Updated: Mar 30
You can serve this quick saute over rice, or toss it with your favorite pasta.
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 micro arugula, season with salt and pepper, and toss until wilted, 1 minute.
Add lemon juice and toss to combine.
By Martha Stewert