Can be prepared in 45 minutes or less.
Recipe information
Yield
Makes 2 Servings
Ingredients
8 ounces spaghetti
2 tablespoons extra-virgin olive oil
1 garlic clove, minced
2 tablespoons chopped fresh flat-leafed parsley leaves
1 teaspoon freshly grated lemon zest
freshly ground black pepper
1/2 pound large shrimp (about 20), shelled and deveined
2 tablespoons dry white wine
2 cups chopped arugula (about 1 bunch)
Preparation
Step 1
In a 5-quart kettle bring 4 quarts salted water to a boil for spaghetti.
Step 2
In a large bowl stir together 1 tablespoon oil, garlic, parsley, zest, and pepper and salt to taste.
Step 3
Cook spaghetti in boiling water until al dente and drain in a colander. Immediately add pasta to parsley mixture and toss until combined well. Season pasta with pepper and salt and cover.
Step 4
In a large non-stick skillet heat remaining tablespoon oil over moderate heat until hot but not smoking and cook shrimp, stirring, until cooked through, about 2 minutes. Add wine and cook, stirring, 30 seconds. Add shrimp to pasta. Add arugula and toss until combined well.
