Can be prepared in 45 minutes or less.

　　

Ingredients

Makes 2 Servings

　　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)

　　

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.