Sautéed Shrimp with Arugula and Tomatoes

Why wouldn’t the shrimp share his secret recipe?  Because he was a little shellfish!!  Luckily, I am not shellfish, and would be happy to share this recipe with you!  Shrimp is a summer time must-have.  To me, it screams summer BBQ, picnic, or just hot weather in general! I really feel sorry for all you seafood haters, because you are seriously missing out!! 😉 There is nothing that pairs better with shrimp than garlic…  Although I think garlic just goes well with seafood in general!  The only problem with these little guys is that that are quite expensive, making them a special treat.

Andrew and I eat an entire tub of baby arugula per week.  It is definitely one of my favorite leafy-greens!  This is actually the first time I have had it cooked!  It was truly delicious, and kept all of its delicious nutty flavour, while taking in the flavour of the garlic.

The best part about this recipe is that it literally takes about 10 minutes to make.  The perfect weeknight dinner that can be made in a flash to avoid “hanger” (hungry + angry).  You could also serve this dish with raw arugula, if you are not a fan of the wilted texture.

• Servings: 4
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Ingredients
1 tbsp plus 1 tsp olive oil
1 cup grape or cherry tomatoes
1 garlic clove, minced
1 lb shrimp, peeled and deveined
4 cups baby arugula
coarse salt and ground pepper
1 tbsp fresh lemon juice
drizzle of balsamic vinegar (optional)

Directions
In a large skillet, heat oil over medium-high heat, add tomatoes and cook until blistered, stirring often. Add garlic and cook until fragrant, about 30 seconds. Add shrimp and cook, stirring often, until almost opaque, about 4 minutes.

Add arugula, season with salt and pepper, and toss until wilted, about 1 minute. Add lemon juice and toss to combine. If desired, drizzle with balsamic vinegar.

Enjoy!

xx Candice