*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.
Ingredients
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
Instructions
Heat olive oil in a large pan and sauté garlic for a few seconds.
Add the shrimp and cook on high heat, uncovered for 2-3 minutes.
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!
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.
Garnish with fresh sprigs of thyme and serve over wholegrain pasta or cooked farro.
Recipe by Cuisinicity at https://cuisinicity.com/shrimp-arugula-provencal/