Shrimp and Arugula with Spaghetti

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Shrimp and Arugula with Spaghetti
4-5 ounces spaghetti (or linguine or fettucine)
kosher salt
extra virgin olive oil
1 clove garlic, peeled and minced or pressed
8 oz medium raw shrimp, peeled and deveined
1/4 cup white wine
2 tbs sun-dried tomato purée (see note)
1/4 tsp red pepper flakes (or more to taste)
1 tbs fresh lemon juice
2-3 cups arugula
1 tsp grated lemon zest
Bring a medium pot of salted water to a boil.

Cook the pasta according to package directions. Drain when done, reserving about a cup of the cooking water. While the pasta is cooking, coat the bottom of a medium sauté pan with a heavy coat of olive oil and heat over medium heat until the oil shimmers.

Add the garlic and cook, stirring, for 30 seconds or so.
As the garlic begins to color, add the shrimp and sauté them for two or three minutes, or just until opaque and pink. Remove the shrimp and set aside.
Increase the heat to medium high and add the white wine. Bring to a boil and cook until the wine has reduce by about half.

Add the tomato purée and red pepper flakes and simmer for a couple of minutes.
Add the drained spaghetti to the sauce with the lemon juice. Toss to coat the pasta evenly. Add the shrimp, arugula and lemon zest and toss just to wilt the arugula and reheat the shrimp, adding a little of the reserved pasta water if you want a looser sauce.

Adjust the seasoning and serve right away.

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