Shrimp pasta

Take a large saucepan, salt the water and cook the spaghetti.

While spaghetti is cooking, take a large frying pan, heat three tablespoons of olive oil to the brim, add chili and garlic.

After the garlic begins to change in color, put the shrimp and simmer them for one minute.

Next, pour in white wine, add tomato puree and cook over low heat for a couple of minutes.

As soon as the pasta is cooked, we throw it into a colander, while leaving a little water in which it was cooked. We put the spaghetti in the sauce, mix, add the lemon juice and stir in half of the arugula.

If you want to soften the taste a little, then add a little bit of the saved water.

Let's taste it and, if necessary, salt, pepper, arrange on plates, sprinkle with grated lemon zest and the remaining arugula.