Sauteed shrimp with arugula and tomatoes

By taniaf

per serving:
144 cal, 5.9 g fat

Ingredients

• 1 tbsp plus 1 tsp olive oil
• 1 cup cherry or grape tomatoes
• 1 garlic clove, minced
• 1 lb large shrimp, peeled and deveined
• 4 oz baby arugula
• salt and pepper
• 1 tbsp lemon juice

Details

Servings 4

Preparation

Step 1

In a large skillet, heat oil over medium. Add tomatoes and cook, stirring, until they blister, 2 minutes. Add garlic and cook until fragrant, 30 seconds. Add shrimp and cook, stirring, until almost opaque, 4 minutes. Add arugula, season with salt and pepper, and toss until wilted. Add lemon juice and toss to combine.