Shrimp and potatoes

Last nights dinner of sauteed shrimp, arugula and peppers was a healthy alternative to a scampi that I am fond of. I drank the wine instead of cooking with it and I still had a light yummy sauce with the meal. I found that cooking the shrimp with the shells still intact really added so much to the flavor of the dish. It made for a messy meal but I feel it was worth it. I had a zucchini that begged to be part of the dish. Good thing as it added a bitterness that complemented the spice of the arugula. I usually think of arugula as having a bitterness and spice but the baby arugula really was more of a pepper taste. When sauteed it took on more of a spinach texture. I was quite happy!
So, here is what I did. First, cut up fingerling potatoes drizzle some olive oil in a pan. Place the potatoes in the pan and sprinkle with kosher salt. Heat the pan on high until you can smell the oil. Turn the heat down to medium and put a lid on the pan. I had a timer on for 8 minutes. I stired the potatoes at 5 minutes and then again when the timer went off. I transfered the potoates to a sheet of foil that a wrapped around them to continue the cooking process while I prepped the rest of dinner.
I placed the minced garlic, sliced peppers and sliced zucchini in the hot pan with a swirl of olive oil. I put a lid on it but did not have any heat on it. This was at 5:30. We didn't eat till 7 and the potatoes were still hot! So, at 6:45 I turned on the stove to medium high sauteed the veggies till they were soft. I added the shrimp and the juice of a lemon and cooked them till they were pink about 3 minutes and then added the arugula till it was wilted another 3 minutes. Voila dinner was served and really enjoyed!
We did add some more lemon, salt and red pepper flakes to dinner while at the table.
I will make this again!