Sautéed Shrimp with Arugula and Tomatoes

Name: Sautéed Shrimp with Arugula and Tomatoes
Yield: serves 4
Ingredients: 1 tablespoon plus 1 teaspoon 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

December 22, 2011

GOOD TO KNOW Often served raw in salads, peppery arugula can also be heated briefly until wilted, just like spinach. It pairs nicely not only with shrimp, as in this quick sauté, but also with chicken, steak, and sharp cheeses, such as Parmesan and Pecorino Romano.

Recipe notes

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