Sautéed Shrimp With Spinach and Tomatoes

My cherry tomato plants are still kickin’! So of course, we’re continuing to look for new ways to use them! :-)

One of my favorite tomato recipes I’ve tried lately was actually from Martha. My mom recently gave me a stash of her Martha Stewart “Everyday” magazines from the past few months, and (not sure why I was surprised) I’ve totally been enjoying them!! So far the five or so recipes I’ve tried from them have all been a success, and nearly all of them have only used a handful of ingredents. You know how I roll — love it! :)

Anyway, this one was supposed to be for shrimp, tomatoes and arugula. But I only had spinach in the casa, so substituted it in and the result was still a fresh and wonderfully flavorful summer dish! I also threw in some smoked paprika (because I apparently can never resist), but I’m sure it’d be fine without it too.

Definitely a fresh, light, and delicious 15-minute meal. Enjoy!!

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Sautéed Shrimp with Spinach & Tomatoes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 14 reviews

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 3-5 servings

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Description

A fresh, light, and delicious 15-minute meal… you will LOVE this Sauteed Shrimp With Spinach & Tomatoes recipe!

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Ingredients

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• 1.5 Tbsp. extra-virgin olive oil
• 2 cups cherry or grape tomatoes
• 1 garlic clove, minced
• 1 tsp. smoked paprika
• 1 pound large raw shrimp, peeled and deveined
• 4 ounces spinach or baby arugula (about 4 cups)
• coarse salt and ground pepper
• 1 Tbsp. fresh lemon juice

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Instructions

1. In a large skillet, heat oil over medium-high. Add tomatoes and cook, stirring often, until they blister, about 2 minutes. Add garlic and smoked paprika and cook until fragrant, 30 seconds. Add shrimp and cook, stirring often, until almost opaque throughout, about 4 minutes. Add spinach (or arugula), season with salt and pepper, and toss until wilted, 1 minute. Add lemon juice and toss to combine.

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Notes

Recipe adapted from Martha Stewart

Ali’s Tip:

 

If you’re in a hurry, feel free to use pre-cooked shrimp. Just add them about a minute before adding the spinach, and saute until warmed.