Sautéed Shrimp with Arugula and Tomatoes
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 166.8
- Total Fat: 5.6 g
- Cholesterol: 172.3 mg
- Sodium: 176.6 mg
- Total Carbs: 4.8 g
- Dietary Fiber: 0.9 g
- Protein: 23.9 g
View full nutritional breakdown of Sautéed Shrimp with Arugula and Tomatoes calories by ingredient
Introduction
(Source: Everyday Cooking June 2010) (Source: Everyday Cooking June 2010)Number of Servings: 4
Ingredients
-
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 cup cherry or grape tomatoes
1 garlic clove, minced
1 pound large shrimp, peeled and deveined
4 ounces wild or baby arugula (4 cups)
Coarse salt and ground pepper
1 tablespoon fresh lemon juice
Directions
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.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user JDEVASHER.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user JDEVASHER.