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!!
Sautéed Shrimp with Spinach & Tomatoes
Ingredients
- 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
Instructions
- 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.
Notes
Did you make this?Let me know how it turned out in the comments below!
So good and so easy!! Definitely saving this to make again!
My third time making it
Loved it and so easy to make
Great weekday dinner
I like to use fresh shrimp and baby spinach
A salad and the meal it’s complete
For guests I add broccoli and cavitelli
Just finished with this wonderful recipe. Sun gold cherry tomatoes from the garden. I cut them in half,dusted with smoked paprika and sautéed with garlic and salt and pepper. Added the shrimp and cooked for 4 min. Then added a large handful of baby spinach. I would have used2 next time. Added a knob of butter to the olive oil. Finished with lemon juice and fresh basil. Wow, the tomatoes created a golden tomato sauce which bathed the glistening shrimp. This would be a perfect Valentine dinner if you both love savory shrimp!
Looks Tempting. I must try this one.
We hope you enjoy it, Larry!
Thanks for this great meal… I did it tonight and my husband loved it… I wish i would have add more spinach but next time. I will try this with scallops!!!!
You’re very welcome Tatiana, we’re happy you and your husband enjoyed this! :D
This is delicious!! I am big on flavorful food and I will admit that I was not expecting this to be flavorful! I didnt use the paprika because I didnt have any but I used everything else.
I’ve made something like this before, except I used broccoli instead. Tomatoes and shrimp are some of my favourite foods!!
I had a handful of shrimp leftover tonight so I think this in on for tomorrow night, but I’m gonna trick my family and use MORE spinach LOL
This looks like a delightful dish! Unfortunately, my hubby won’t eat shrimp, so I don’t get to make it very often. Next time he is out of town, I’ll have to make this for myself!
Substitute shrimp with chicken- get rotisserie chicken & shred it in the recipe
That pic looks sooo good!
I’ve used cherry tomatoes with fresh corn in a roasted salad. It’s delicious.