This dish was as super quick and easy to make as it was tasty, perfect for a weeknight dinner after work. Shrimp take only a few minutes to cook, plump and pink—seriously, any more than that and it’s overcooked and rubbery. This dish serves up well with rice or pasta.
Source: Sautéed Shrimp with Arugula and Tomatoes, Everyday Food magazine, June 2010
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.