Shrimp with Tomatoes and Arugula

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Cold winter days call for warm cozy dinners. This is one of my favs. It’s quick, cozy, delicious and SO good for you. Pair it with a big green salad (and maybe some crusty whole grain bread) and enjoy by the fire!

Shrimp with Tomatoes and Arugula

  • 1 tablespoons olive oil (or a few good sprays from the misto)

  • 1 15-ounce can diced tomatoes, drained

  • 3 cloves garlic, finely chopped

  • 1/2 cup dry white wine, such as pinot grigio or sauvignon blanc

  • 1 1/2 pounds peeled and deveined large shrimp (thawed, if frozen)

  • 1 15-ounce can cannellini beans, drained and rinsed

  • 2 cups arugula

  • 1/4 teaspoon red pepper flakes

  • 1/8 teaspoon freshly ground black pepper

  • kosher salt 

Heat oil in a large pot over medium heat. Add the garlic and cook until fragrant (do not let it brown), about 30 seconds. Add the tomatoes and cook, stirring, for 2 minutes. Pour in the wine and bring to a simmer. Add the shrimp and cook, turning occasionally, until opaque throughout, 3 to 5 minutes. Stir in the beans, arugula, red pepper and black pepper and cook, stirring, until the beans are heated through and the arugula is wilted. Season to taste with salt.

Gluten Free, MainHillary IrwinComment