Spaghetti with Shrimp and Arugula

1. 1

   In a 5-quart kettle bring 4 quarts salted water to a boil for spaghetti.

2. 2

   In a large bowl stir together 1 tablespoon oil, garlic, parsley, zest, and pepper and salt to taste.

3. 3

   Cook spaghetti in boiling water until al dente and drain in a colander.

4. 4

   Immediately add pasta to parsley mixture and toss until combined well.

5. 5

   Season pasta with pepper and salt and cover.

6. 6

   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.

7. 7

   Add wine and cook, stirring, 30 seconds.

8. 8

   Add shrimp to pasta.

9. 9

   Add arugula and toss until combined well.

* Per serving · 4 servings · Values may vary.

No additional tips available.