Ingredients
- 1 Tbsp Olive Oil
- 200 g Shrimp (deveined and shelled)
- Sea salt (to taste)
- Black Pepper (to taste)
- 2 Tbsp butter
- 1 clove Garlic (minced)
- ½ Cherry Tomatoes (in halves)
- 1 cup Arugula
- 2 Tbsp Heavy Cream
- 2 Tbsp Parmesan cheese
- 2 Tbsp Basil (Fresh, chopped)
- ½ Lemon (squeezed)
Instructions
- Over medium heat, heat the skillet and add the olive oil.
280 °F - Add shrimps and cook until the color turns into light orange, about 2 minutes.
- Remove from skillet and set aside.
- Lower the heat to low and add butter. When butter has melted, saute the garlic and cook until fragrant, about 1 minute.
- Add cherry tomatoes and arugula. Then, sprinkle with salt and pepper. Cook until tomatoes are tender and arugula is just wilted.
- Add in heavy cream, parmesan and fresh basil.
- Add the shrimps back to the skillet and stir to combine.
- Bring the mixture to simmer.
- Lastly, squeeze lemon before serving.