SAUTéED SHRIMP WITH ARUGULA AND TOMATOES
You can serve this quick sauté of shrimp, arugula, cherry tomatoes, and garlic over rice, or toss it with your favorite pasta.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 15m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 144 g, Fat 6 g, Protein 19 g
PASTA WITH SHRIMP, TOMATO, AND ARUGULA
Categories Milk/Cream Onion Pasta Tomato Appetizer Quick & Easy Shrimp Arugula White Wine Gourmet Peanut Free Tree Nut Free Soy Free
Yield Serves 2
Number Of Ingredients 12
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.
FUSILLI WITH SHRIMP AND ARUGULA
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat the oil in a heavy large skillet over medium heat. Add the shallots and garlic and and saute until translucent, about 2 minutes. Add the red pepper flakes and white wine and bring to a simmer. Simmer until the wine reduces by half, about 5 minutes. Add the shrimp and cook just until they are pink, about 2 minutes.
- Meanwhile, cook the fusilli in a large pot of boiling salted water until just tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
- Drain the fusilli. Add the fusilli and arugula to the skillet. Toss to combine. Season the pasta, to taste, with salt and pepper. Transfer the pasta to a large bowl and serve.
GRILLED SHRIMP WITH ARUGULA MUSHROOM SALAD
Provided by Giada De Laurentiis
Categories appetizer
Time 28m
Yield 6 servings
Number Of Ingredients 11
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.
SAUTéED SHRIMP WITH ARUGULA
Make and share this Sautéed Shrimp With Arugula recipe from Food.com.
Provided by dicentra
Categories Very Low Carbs
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a mortar, combine the garlic, lemon zest, peppercorns and a pinch of salt and mash to a coarse paste.
- Stir in the lemon juice and then 1/4 cup of the oil.
- In a large skillet, heat the remaining 1 teaspoon of oil. Add the shrimp and cook over moderately high heat, stirring, until beginning to curl, about 3 minutes.
- Add the arugula and stir until wilted and the shrimp is cooked through, about 2 minutes.
- Add the olive oil mixture, toss well and season with salt; serve hot.
Nutrition Facts : Calories 269.6, Fat 17, SaturatedFat 2.4, Cholesterol 172.8, Sodium 184.3, Carbohydrate 4.9, Fiber 1.1, Sugar 1.6, Protein 24.7
SHRIMP AND ARUGULA OVER LINGUINE
Spicy arugula, sweet grape tomatoes and juicy shrimp make this a memorable meal that is both quick and easy. Good enough for company, easy enough for weekdays.
Provided by KelBel
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook linguine to al dente, drain and set aside.
- Heat 2 t oil in large skillet over medium heat. Add shrimp and salt. Cook until shrimp is opaque, about 3 minutes. Transfer to plate. (undercook slightly as shrimp will cook more later).
- In same skillet, add remaining oil and add onion, garlic, red pepper. Cook until onion is soft, about 5 minutes.
- Add tomatoes, shrimp and lemon juice. Stir fry for 3 minutes.
- Add arugula, linguine and basil. Toss together until pasta is coated and arugua is wilted and warm, about 2 minutes.
SAUTEED SHRIMP
Steps:
- Squeeze lemon over shrimp and set aside.
- Heat olive oil over medium heat. Add onion, celery, and garlic. Season with salt and pepper and cook until tender, about 5 minutes. Stir in rosemary, basil, oregano, coriander, and bay leaf. Add white wine and Worcestershire sauce; cook until sauce is slightly reduced and flavors come together, 8 to 10 minutes.
- Add shrimp to the sauce and cook until pink, 5 to 7 minutes more.
Nutrition Facts : Calories 117.9 calories, Carbohydrate 2.6 g, Cholesterol 172.7 mg, Fat 2.2 g, Fiber 0.8 g, Protein 18.8 g, SaturatedFat 0.4 g, Sodium 225.9 mg, Sugar 0.6 g
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