logo.png
  • Home
  • About
    • Home and Family
    • Programs
  • Recipes
  • Cooking Class Videos
  • Blog
  • Tips
  • Reviews
  • Email
  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter
  • YouTube

Follow Catherine Katz on TikTok:

Click Here to Sign Up for Catherine's Newsletter

Search by Category

Search

Photo of Shrimp Arugula Provençal

Shrimp Arugula Provençal

Yum


12 Comments
arugula, garlic, olives, shrimp, thyme, tomatoes

Jump to Recipe Print Recipe

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-Provencal-Recipe

Print
5 from 3 votes

Table of Contents

  • Shrimp Arugula Provençal
    • Ingredients
    • Instructions

Shrimp Arugula Provençal

*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.
Servings 6
Author Catherine Katz

Ingredients

  • 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

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.

I recommend a couple brands of marinara sauce here and here.

Tweet
Share
Pin4
Share
4 Shares

More Healthy Fish & Seafood Recipes Other recipes with: arugula, garlic, olives, shrimp, thyme, tomatoes

« Cuisinicity Video: How to make your soups “creamy”!
Party it up! »

Comments

  1. Tracy Willis says

    at

    5 stars
    This recipe was so easy, and delicious. I added onions, I just softened them with the garlic and olive oil, and eliminated the olives. Sorry, we’re not olive fans. I also used fresh spinach in place of arugula because it’s what I had. I’ll definitely keep this one for the future. Thanks.

    Reply
    • Catherine Katz says

      at

      I love it, Tracy!! 🙂

      Reply
  2. Kim says

    at

    Catherine, I just discovered your website – Thank you, thank you, thank you!! This is just what I need and I Love watching your cooking videos as well! I really appreciate you putting this information out. I try to eat healthy – haven’t had meat in over 20 years but not a vegan – however I know I can do better in terms of using spices, more plant based and less foods with sugar. In any event, please know you are helping many people like me and it is very appreciated! Kim

    Reply
    • Catherine Katz says

      at

      Kim,
      my pleasure, my pleasure, my joy! Truly it’s for lovely people like you that it makes it all worth it! I am so touched by your note!

      Reply
  3. Barbara Ellis says

    at

    5 stars
    I made this over the weekend and it was DIVINE! Mine would have been called Shrimp Spinach Provencal, as I could not find arugula at my market. It was so delicious. The whole family gobbled it up. It was super easy and took no time at all, which is nice when you need something healthy for the family, and quickly! Thank you, Catherine!

    Reply
    • Catherine Katz says

      at

      YES!!! Absolutely great call! You can switch it up with different greens and it always works beautifully! Thank you for your lovely comment! It makes me so happy to hear, always! 🙂

      Reply
  4. Barbara says

    at

    5 stars
    I made this tonight for supper. We enjoyed it immensely!

    Reply
  5. Lotetta says

    at

    Hi Catherine. Would you kindly let me know where you purchase your shrimp? I really don’t want to use farm raised. Thanks! Loretta

    Reply
    • Catherine Katz says

      at

      Hi Loretta! Happy new year to you and your beautiful family! It’s so nice to see your name appear on my website 🙂 I get them, frozen, wild caught at the #1 Fish market on State street 🙂

      Reply
      • Carole Deering says

        at

        I purchase shrimp and all other fish and seafood at a privately owned high end fish store. The never selll farm-raised or Asian grown fish. Media and Newtown Square. PA.

        Reply

Trackbacks

  1. Leafy Greens! | Cuisinicity says:
    at

    […] Shrimp Arugula Provençal: 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 am definitely going to make it with baby spinach or kale as well. […]

    Reply
  2. 3 Leafy Green Recipes So Good You’ll Think They’re Bad – HealthyDiningFinder says:
    at

    […] Shrimp Arugula Provençal: Catherine recommends serving this richly-flavored choice over whole grain pasta or whole farro: lean protein, veggies and whole grains all in one delicious dish! […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating