Sautéed Shrimp With Spinach and Tomatoes
- Yield 3
- Prep 5 minutes
- Cook 10 minutes
- Total 15 minutes
Sautéed Shrimp With Spinach and Tomatoes is a shrimp recipe on Avoteb. The yield on the card is 3. Plan on 15 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 3 servings
- 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
Method
In a wide skillet, heat oil over medium-high. Tip in tomatoes and cook, stirring often, until they blister, about 2 minutes. Tip in garlic and smoked paprika and cook until fragrant, 30 seconds. Tip in shrimp and cook, stirring often, until almost opaque throughout, about 4 minutes. Tip in spinach (or arugula), season with salt and pepper, and toss until wilted, 1 minute. Tip in lemon juice and toss to combine.
