Shrimp with Tomatoes and Arugula

January 11th, 2015

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Cold winter Sundays call for warm cozy dinners. This is one of my favs. It’s quick, cozy, delicious and SO good for you. Pair it with a big green salad (and maybe some crusty whole grain bread) and enjoy by the fire!

Shrimp with Tomatoes and Arugula

  • 1 tablespoons olive oil (or a few good sprays from the misto)
  • 1 15-ounce can diced tomatoes, drained
  • 3 cloves garlic, finely chopped
  • 1/2 cup dry white wine, such as pinot grigio or sauvignon blanc
  • 1 1/2 pounds peeled and deveined large shrimp (thawed, if frozen)
  • 1 15-ounce can cannellini beans, drained and rinsed
  • 2 cups arugula
  • 1/4 teaspoon red pepper flakes
  • 1/8 teaspoon freshly ground black pepper
  • kosher salt

 

 

Heat oil in a large pot over medium heat. Add the garlic and cook until fragrant (do not let it brown), about 30 seconds. Add the tomatoes and cook, stirring, for 2 minutes. Pour in the wine and bring to a simmer. Add the shrimp and cook, turning occasionally, until opaque throughout, 3 to 5 minutes. Stir in the beans, arugula, red pepper and black pepper and cook, stirring, until the beans are heated through and the arugula is wilted. Season to taste with salt.

 

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