Sautéed Shrimp With Arugula And Tomatoes Recipes

SAUTéED SHRIMP WITH ARUGULA AND TOMATOES

Steps:

• 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.

PASTA WITH SHRIMP, TOMATO, AND ARUGULA

Steps:

• In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking, in it sauté the shrimp, the garlic, and the pepper flakes, stirring, for 1 to 2 minutes, or until the shrimp are pink and almost cooked through, and transfer the shrimp with a slotted spoon to a bowl. To the skillet add the onion, the tomatoes, and salt and pepper to taste and cook the mixture over moderate heat, stirring, until the vegetables are softened. Add the wine and boil the mixture until the wine is reduced by half. Add the broth, boil the mixture until the liquid is reduced by half, and stir in the cream. Simmer the sauce until it is thickened slightly, stir in the arugula and the shrimp, and simmer the sauce for 1 minutes, or until the shrimp are cooked through. Stir in the parsley and salt and pepper to taste and keep the sauce warm, covered. In a kettle of boiling salted water cook the pasta until it is al dente, drain it well, and in a bowl toss it with the sauce.

GRILLED SHRIMP WITH ARUGULA MUSHROOM SALAD

Steps:

• To make the shrimp: Heat the oil in a heavy medium skillet over medium heat. Add the pepperoncini and garlic and cook until fragrant, about 2 minutes. Season, to taste, with salt and pepper. Set aside.
• Toss the shrimp in a medium bowl with 2 teaspoons of the pepperoncini oil. Sprinkle with salt and pepper. Prepare a charcoal or gas grill for high heat or preheat the grill pan over a high flame. Grill the shrimp until just cooked through, about 2 minutes per side. Toss the shrimp with the remaining pepperoncini oil to coat.
• Meanwhile, to make the salad: Whisk the extra-virgin olive oil and lemon juice in a medium bowl to blend. Season the dressing, to taste, with salt and pepper.
• Top the arugula with mushrooms in a large bowl. Season the salad, to taste, with salt and pepper. Surround with the warm grilled shrimp and shaved Parmesan. Add dressing and toss before service. Serve immediately. Mound the salad in the center of large plates.

SAUTEED BABY TOMATOES WITH ARUGULA

Steps:

• Rinse tomatoes and pat dry. Heat olive oil over medium heat. When hot, add tomatoes and stir 3 minutes. Add garlic and salt, stirring 1 minute. Remove pan from heat and spoon tomatoes into a bowl.
• Off the heat, stir arugula in hot pan just until almost wilted. Add to tomatoes and season with pepper and vinegar, stirring gently to mix. Serve warm or at room temperature.

TOMATO FETTUCCINE WITH SHRIMP AND ARUGULA

Steps:

• Cook pasta according to package directions, omitting salt and fat.
• Drain pasta in a colander over a bowl, reserving 1/2 cup cooking liquid.
• Heat oil in a large nonstick skillet over medium-high heat.
• Add onion; sauté 3 minutes or until tender.
• Add tomatoes and 1/4 teaspoon salt; cook 2 minutes, stirring occasionally.
• Add shrimp; cook 2 minutes, stirring frequently.
• Add pasta, reserved 1/2 cup cooking liquid, 1/2 teaspoon salt, half-and-half, and pepper; toss well.
• Cook over medium-low heat 3 minutes or until thoroughly heated and shrimp are done.
• Add arugula; toss well.