OPTIONAL: Combine 1/2 cup extra virgin olive oil with the zest of half a lemon. Set aside. (this is only if you do not want to make a butter and white wine sauce, if you do want to make a butter and white wine sauce, skip step #1)

Chop garlic and shallot. Bring a saute pan to medium heat. Add 2 tablespoons of olive oil to the pan, add the shallots and garlic, followed by raw shrimp and tomatoes.

To the shrimp mixture, add the zest of 1/2 a lemon and the juice of one lemon. Cook just until the shrimp have turned pink, but haven’t entirely curled tightly up.

Now, add the white wine and simmer on a low heat until slightly reduced. Then add the butter until melted. Cook for about 5 minutes on simmer (low-medium heat). Add a couple tablespoons to a 1/4 of a cup of pasta water to thicken if necessary.

Depending upon which pasta you are using (angel hair pasta will take all of 1-2 minutes), bring salted water to a boil and add the angel hair pasta until al dente. If you are using linguini or shells or any sort, begin this step before you begin cooking your garlic, shallot and shrimp so that it is ready to combine when the shrimp and sauce are done.

Turn off the heat to the saucepan - sauce should be slightly opaque, but not thick. Add roughly chopped arugula, al dente pasta, and the lemon infused olive oil (only if you did not make the butter and white wine sauce). Toss and mix to combine. Top with a bit of shredded parmesan. Pair with the same wine you cooked with and enjoy!