1 pound linguine pasta
2 tablespoons olive oil
2 shalots, sliced
4 garlic cloves, minced
2 pounds shrimp, extra large, peeled and deveined
1/4 up lemon juice
1 lemon, zested
kosher salt and pepper to taste
3 cups fresh arugula
1/2 cup flat-leaf parsley, chopped
Bring a large pot of salted water to a rolling boil over high heat. Add the pasta and cook according to package directions, about 8 to 10 minutes.
Meanwhile, in a large skillet sauté the shalots in olive oil for about 3 minutes. Add the garlic and sauté for another 2 minutes. Add the shrimp and lemon juice. Season with salt and pepper to taste. Cook over medium high heat until shrimp is just turning pink, about 4 or 5 minutes.
Pasta should be finished at the same time, so rather than drain, pull pasta from water with tongs and add directly to the pan with shrimp. Add a cup of pasta water to the pan with shrimp and toss. Add Arugula and lemon zest and salt and pepper to taste and toss again. Serve garnished with fresh parsley.
Note: If pasta is finished before shrimp, drain, reserving one cup of pasta water and set aside until ready to add to shrimp pan.