GOOD TO KNOW Often served raw in salads, peppery arugula can also be heated briefly until wilted, just like spinach. It pairs nicely not only with shrimp, as in this quick sauté, but also with chicken, steak, and sharp cheeses, such as Parmesan and Pecorino Romano.

　　

Ingredients

serves 4

　　1 tablespoon plus 1 teaspoon 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

　　

Step 1

In a large skillet, heat oil over medium-high. Add tomatoes and cook, stirring often, until blistered, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Add shrimp and cook, stirring often, until almost opaque throughout, about 4 minutes.

　　

Step 2

Add arugula, season with salt and pepper, and toss until wilted, about 1 minute. Add lemon juice and toss to combine. Serve immediately.

　　

about arugula

Step 3

Cultivated arugula is widely available year-round, but it’s at its very best in spring and early summer. Mature arugula is sold in bunches, while baby and wild arugula come loose or prepackaged. Look for perky green leaves without blemishes or spots. Arugula can be sandy, so submerge it in a bowl of cold water, then drain and spin dry. Wrap leaves in paper towels, and refrigerate in a plastic bag, up to 3 days. Refresh limp arugula by plunging it into ice water.

　　

Nutrition Information

Step 4

(Per Serving)

　　

Step 5

Calories: 144

　　

Step 6

Fat: 5.9g (0.9g Saturated Fat)

　　

Step 7

Protein: 19.1g

　　

Step 8

Carbohydrates: 3.3g

　　

Step 9

Fiber: 0.9g

　　Everyday Food: Light