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
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
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Heat olive oil in a large pan and sauté garlic for a few seconds.
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Add the shrimp and cook on high heat, uncovered for 2-3 minutes.
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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!
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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.
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Garnish with fresh sprigs of thyme and serve over wholegrain pasta or cooked farro.
