Garlicky Shrimp with Tomatoes and Arugula

Garlicky Shrimp with Tomatoes and Arugula

  • 4 Tbs. olive oil, divided

  • 1 Tbs. unsalted butter

  • 1 shallot, minced

  • 4 cloves garlic, minced

  • 12 oz cherry or grape tomatoes

  • 1 lb - 16/20 large shrimp, peeled and deveined

  • 2 cups arugula

  • 1/4 cup Parmesan cheese

  • Serve with noodles or crusty bread

In a saute pan over medium heat add 2 Tbs. olive oil and butter. When the butter is melted add the shallot and garlic and saute for 30 seconds. Add the tomatoes and large pinch of salt, cover, and cook for 4 to 5 minutes over low until the tomatoes are burst and wilted.

Carefully remove from the pan.

In the same pan add the remaining olive oil and warm over medium heat. Add the shrimp and cook for 2 minutes, flipping halfway through.

Add the tomato mixture back to the pan, toss well.

Serve the shrimp mixture topped with arugula and Parmesan cheese and some crusty bread alongside.

Makes about 2 to 4 servings.

Fridge ForagingAmanda FredericksonComment