Tuesday, December 16, 2014

Sauteed Shrimps, Arugula & Tomatoes

Shrimps Arugula Tomatoes Pappardelle

Serves 2

1 tablespoon extra-virgin olive oil
1 cup cherry or grape tomatoes
1 garlic clove, minced
10 large shrimp, peeled and deveined
4 ounces wild or baby arugula (4 cups)
Coarse salt and ground pepper
1 tablespoon fresh lemon juice


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, season with salt and pepper, and toss until wilted, 1 minute. Add lemon juice and toss to combine.

2) Serve with your favourite pasta or steam rice.

3) To serve with pasta, cook the pasta in salted water till al-dente. Toss the cooked pasta into the pan of Sauteed Shrimps, Arugula & Tomatoes and stir well. Serve immediately.


Adapted from Martha Steward.

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