Recipe Notes Adapted from Jamie Oliver's Jamie's Italy
1 pound spaghetti
Extra virgin olive oil
4 garlic cloves, finely minced
1 tablespoon crushed red pepper flakes – or more to taste
1 pound large shrimp, peeled and cleaned
6 to 8 sun-dried tomatoes, packed in oil, pureed in a food processor
Zest and juice of one lemon
Sea salt and freshly ground black pepper
2 cups arugula, coarsely chopped and divided in half
Bring a 6-quart pot of salted water to a boil. Add the spaghetti and cook according to the directions on the box.
As the spaghetti goes into its pot, start heating 3 to 4 tablespoons of olive oil in a large, high-sided sauté pan over medium heat. When the oil’s hot, add the garlic and the red pepper flakes and cook for 3 to 4 minutes, stirring occasionally.
Add the shrimp to the pan, and stir and cook for 2 minutes. Stir in the sun-dried tomato puree and cook for about 3 minutes. When the pasta is done, drain it well and add it to the shrimp pan.
Pour in the lemon juice and one cup of the arugula. Toss to combine.
Divide among four plates, sprinkle with grated lemon zest, and scatter the remaining arugula leaves over the top.