1

Place the shrimp in a medium sized bowl and toss with half the olive oil and season with salt and pepper and set aside.

2

Heat a large skillet over medium heat. Once hot, add the shrimp and cook for two to three minutes per side, until pink and cooked through. Remove the shrimp and set aside.

3

Bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain and set aside.

4

Lower the heat to medium-low and drizzle in the remaining oil and then stir in the garlic and chili flakes. Cook, stirring often until the garlic is fragrant. Deglaze the skillet with the white wine and stir to scrape up any browned bits. Add the lemon juice and stir until reduced, about two to three minutes.

5

Add the butter to the skillet and stir until melted and thickened slightly, about four to five minutes.

6

Toss in the arugula and cooked pasta and toss with tongs to combine everything. Season with salt and pepper. Garnish with parsley. Enjoy!

7

Substitutions: Gluten-free: use a gluten-free pasta. Dairy-free: use a high quality vegan butter.