This recipe is basically the same as the one in Everyday Food, we just swapped out the unavailable Arugula for some readily available baby spinach. This recipe was fast, tasty and most importantly, made with things I often have on hand. James kept asking, “Seriously? This is healthy?” Thereby making me feel that quiet, wifely pride.
1/4 cup the good kind of olive oil
1 package cherry or grape tomatoes
1 garlic clove, minced
1 pound large raw shrimp without shells or veins
4 ounces of baby spinach
1 tsp salt
1/8 tsp cayenne
1/2 lemon’s worth of lemon juice
Heat oil over medium-high in a large, nonstick skillet. Add tomatoes and cook, stirring often until they get explosivey and mushy. It took me three minutes. Add garlic. Toss. Add shrimp and cook until cooked through, 4-5 minutes. Add spinach, add salt and pepper, toss until all wilty. Remove from heat and add lemon juice.
Serve with a big bowl of soft-cooked linguini pasta and Parmesan cheese.