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Sauteed Shrimp with Arugula and Tomatoes

Martha Stewart
  • 15 minutes
  • Serves 4

INGREDIENTS

1 lb

Shrimp, large

1 cup

Cherry or grape tomatoes

1

Garlic clove

4 oz

Wild or baby arugula

1 tbsp

Lemon juice, fresh

1

Salt and ground pepper, Coarse

1 1/3 tbsp

Olive oil, extra-virgin