The best thing about this time of year is the abundance of fresh ingredients available at the Farmer's Markets and roadside farm stands. Freshly harvested arugula is widely available right now, which makes me almost giddy, I love it's peppery flavor.
This dinner or lunch comes together in minutes which works perfectly for my schedule at the moment. It's a very summery dish with little to no effort going into making it. Not to mention it's very light on the calories.
Enjoy it with a refreshing glass of white wine while sitting on the patio enjoying family and friends.
In a large skillet, heat oil over medium-high heat. 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.
Happy Summer!
Sauteed Shrimp with Arugula and Tomatoes
From Everyday Food
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 heat. 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.
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This is not a combination that I would have thought of, but it clearly works. The color and the simplicity of the dish is really beautiful!!
Quick, easy and flavourful is what we need, especially during the week.
Oh YUM!! Gorgeous, colorful, healthy, low fat…what more could you ask?!
I have arugula in the garden right now, think I might make this over the weekend. Thanks!
This looks so easy and yummy. My husband would love it, but definitely not my 3 year old. That wouldn’t stop me though.
I have a cooking question for you. Why do you leave the tail on the shrimp rather than just removing it with the rest of the shell? I’ve never understood why you keep when you don’t eat it. I just feel sloppy when I’m trying to dig the tail out of the shell.
You are obviously surpass by leaps and bounds when it comes to cooking. My question is just a general one. I’m just hoping you or someone else may could enlighten me.
Oh yeah, I could eat that all summer long!
This is my kind of dinner. Healthy, clean, yet so luxurious looking. Spa appeal.
Looks delicious and easy. If I cannot find arugula, I will substitute spinach. But those little tiny tomatoes and garlic that you saute in the skillet is what turns me on! I can smell it from here!
I love simple dishes like this in the summer that are full of flavor! Looks delicious
Beautiful!
Yum! Yum! Yum!
so simple, yet so pretty. we need to eat more protein in this house.
Perfect summer repast! Gorgeous photos too.
I love shrimp and arugula, but have never put them together. Wonderful photo.
I love everything shrimp so this is right up my alley. Alas, I worry about the gulf oil spill and lack of affordable shrimp in the near future.
Gorgeous looking shrimps!
I make something very similar to this every Christmas Eve! However, I do make 5 pounds of shrimp, and I use 2 pounds of spinach in lieu of arugula.
oh this is my kind of summer meal!
Look gorgeous Cathy, simply gorgeous!
Looks delicious and simple! Just what I need these days!
Gorgeous! This looks like summer to me.
I can’t wait to hit up our farmers market this weekend – it always opens so late in the midwest – jealous of people who have year round access!
Your shrimp dish looks delicious! Hope all is well with you!
added some feta and used spinach (all I had) sooooo good.
That is one gorgeous looking mean, very springy!
Wow – looks very nice and refreshing…great for summer
and simple…better yet. Thx as always for sharing…
Sarah
blog.candiquik.com
Simple, healthy, and delicious.
I bookmarked this recipe when I got my Everyday Food as well and it is on the menu plan for this weekend! Yours looks great (as does everything you make!!).
Looks yummy! and great for summer meal!
What a beautiful dish. I love shrimp but never seem to serve it. One of these days…….
I hate to ask what is probably a very silly question but would it be acceptable for me to use thawed frozen (allready de-veined and “de-tailed”) shrimp in leu of fresh shrimp in this dish?
Those prawns look delicious and I love tomatoes so this dish would be a winner for me and so quick and easy to make!
I make this often on farfalle, we love it!
It’s shrimp season!
this was the first time i had shrimps, and what an amazing way to start a new friendship it is…really tasty! thanx!
This looks so good! Silly question though – When throwing in the shrimp, is it raw? On that note, is it possible to buy raw, peeled, and deveined shrimp? Or are they already cooked and you throw them in the skillet for flavoring. I want to make this very soon, thanks for posting!
Tried this yesterday with great success!
Thanks for the recipe!
Found this from Susie’s Homemade. Looks delicious!
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