Spaghetti with Shrimp and Arugula

• 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)

1. In a 5-quart kettle bring 4 quarts salted water to a boil for spaghetti.
2. In a large bowl stir together 1 tablespoon oil, garlic, parsley, zest, and pepper and salt to taste.
3. Cook spaghetti in boiling water until al dente and drain in a colander.
4. Immediately add pasta to parsley mixture and toss until combined well.
5. Season pasta with pepper and salt and cover.
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. Add wine and cook, stirring, 30 seconds.
8. Add shrimp to pasta.
9. Add arugula and toss until combined well.

spaghetti, extravirgin olive oil, garlic, flatleafed parsley, freshly grated lemon zest, freshly ground black pepper, shrimp, white wine, arugula

Taken from www.epicurious.com/recipes/food/views/spaghetti-with-shrimp-and-arugula-14051 (may not work)