Tuesday, July 13, 2010

sauteed shrimp with arugula and tomatoes... 15 minutes

the goods:

1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 pint cherry or grape tomatoes
1 garlic clove, minced
1 pound large shrimp, peeled and deveined
5 ounces baby arugula
1 tablespoon fresh lemon juice
3/4 pound linguine

Set a large pot of salted water to boil and cook linguine according to package instructions.

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 to 2 minutes more. Add lemon juice and toss to combine.

Serve saute over linguine.

1 comment:

Erin Robinson said...

MMM that looks so yummy! I think I will make it this week. Looks fast and easy...something I definitely love!