The combination of shrimp and arugula is absolutely perfect in this rich sauce imbued with Provençal flavor–fresh cherry tomatoes, calamata olives, thyme and garlic–just luscious! I love to serve it over wholegrain pasta or whole farro.
I make it for you in my kitchen here…you won’t believe how much arugula goes in that dish!!
Shrimp Arugula Provençal
- 2 Tbsp Olive oil
- 3 garlic cloves minced
- 1 1/2 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*
- 1/2 cup calamata olives pitted
- 1/4 tsp sea salt
- Fresh Thyme
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.