Sauteed Shrimp with Arugula and Tomatoes

By cheeserohan

Ingredients

• 1 Tablespoon plus 1 teaspoon olive oil
• 1 cup cherry or grape tomatoes
• 1 garlic clove, minced
• 1 pould large shrimp, peeled and deveined
• 4 oz. wild or baby arugula (4 cups)
• 1 Tablespoon fresh lemon juice

Details

Servings 4

Preparation

Step 1

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 and toss until wilted, 1 minute. Add lemon juice and toss to combine.