12 June, 2010  |   5 Comments

Recipe: Sautéed shrimp with spinach and cherry tomatoes

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.

Sautéed Shrimp

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.

5 thoughts on “Recipe: Sautéed shrimp with spinach and cherry tomatoes

  1. 1
    allaner says:

    I saw this post this morning and thought “I’m gonna make that!” Then I went to the Farmers’ Market and spotted spinach and cherry tomatoes, perfect! Dinner tonight!

  2. 2
    agirlandaboy says:

    An easy modification of something we make about once a week anyway (shrimp pasta without the greens)–I love it!

  3. 3
    jiff says:

    ingo’s out of town this weekend and i have a friday night date with myself, a bottle of riesling and THIS dish. think it would work as well with a nice white fish instead of the shrimp? well, that is what i have on hand so we are about to find out!

  4. 4
    daisy says:

    I love this recipe because it looks like even I – girl who lives on goldfish and white w(h)ine alone – could cook it. Now if only I had someone to cook for…

  5. 5

    This looks like it’s worth trying. Hope it doesn’t take too long.

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