Giada De Laurentiis has a cookbook called Eat better, Feel better.  i have had it for a long time and periodically open it to look for a recipe.  The food is always very good.  My problem with the book is she uses a gray print face instead of black and it is very hard for me to read it.  Jim would take a bite and say, “You have to make this again.”  Over and over and over.  Personally, I thought it was a little too salty.  I have to make it over anyway as I reached for arugula in the store and picked up kale.  They are both a little bitter but I am going to make it again.  I am going to make sure I really buy arugula and delete the last 1/2 t salt.  

Ingredients:

1/2# spaghetti

3 T EVOO

2 garlic cloves, smashed and peeled

1# medium shrimp, peeled and deveined

1 t kosher salt

1/2 t crushed red pepper flakes

1/2 C dry white wine

1/2 C freshly grated Parmigiano-Reggiano, plus more for serving

1/2 ( 5 oz.) container baby arugula, roughly chopped

1 t grated lemon zest

Directions:

1. Bring a large pot of water to a boil over hight heat.  Season the water generously with kosher salt.  Add the pasta and cook for 2 minutes less than directed on the package, about 6 minutes.  (I do not believe in this.)  Reserve 1/2 C of the pasta cooking water, then drain the pasta well.  
2. While the pasta cooks, heat a large skillet over medium-high heat.  Add the oil and garlic and cook for 2 minutes, or until fragrant.  
3. Add shrimp, 1/2 t salt and the red pepper flakes.  Cook stirring often, for about 2 minutes or until the shrimp are pink and almost completely opaque.  
4. Add the wine to the pan and stir with a wooden spoon to listen any browned bits.  
5. Season with the remaining 1/2 t salt.  (This is the one I might skip.)  
6. Simmer for about 2 minutes until the shrimp are just opaque al the way through and the sauce has reduced slightly.
7. Add the pasta to the skillet and before combining, sprinkle with the cheese.  Add the arugula and lemon zest and toss until well combined and the arugula is wilted.  
8. Add some of the reserved pasta water as needed to maintain a sauce.
9. Serve topped with additional cheese if you like.  

I was a little reluctant to put the shrimp in first.  I waited until the end and I like to cook shrimp only 2 minutes total.  Also  I am going to add the cheese next time after all else is in there and no staring required.  I still have trouble storing when it is added and you are asked to combine.