Shrimp Arugula Provençal
Serves: 6
*I use a store-bought simple tomato marinara sauce, so that's one less thing to fuss about. You can of course make your marinara sauce from scratch but I find that as long as whatever brand you use has no added sugar and has those few simple ingredients you would expect in a wholesome marinara sauce (tomatoes, extra virgin olive oil, fresh basil, onion, garlic and salt), you'll be all set and can save yourself the time and hassle! I recommend a couple brands at the end of the page.
  • 2 Tbsp Olive oil
  • 3 garlic cloves, minced
  • 1½ lbs medium raw shrimp, peeled & deveined
  • 1 pint cherry tomatoes
  • 8 cups baby arugula
  • 1 jar (32 oz) marinara sauce (no added sugar)-see my tip*
  • ½ cup calamata olives(pitted)
  • ¼ tsp sea salt
  • Fresh Thyme
  1. Heat olive oil in a large pan and sauté garlic for a few seconds.
  2. Add the shrimp and cook on high heat, uncovered for 2-3 minutes.
  3. Add the cherry tomatoes and arugula and continue to cook until all the arugula has wilted-- it is bulky but, not to worry, it cooks down quickly!
  4. Once the arugula is completely wilted and the tomatoes start to give off their juices (8-10 minutes), add the marinara sauce, calamata olives, salt & fresh thyme and simmer for 15-20 minutes, uncovered.
  5. Garnish with fresh sprigs of thyme and serve over wholegrain pasta or cooked farro.
Recipe by Cuisinicity at