Pasta with Arugula, Shrimp, and Lemon

I had a friend over for dinner (hey Nancy hah) and she requested pasta. I wanted to do something a little healthy and while looking for recipes I found one by Giada that incorporated pasta, lemon, shrimp, and arugula. I had never heard of or seen some put arugula in pasta. I tried it and I have to say, it was a revelation. The arugula wilted just like spinach and it tasted amazing with the pasta. I can't wait to start using arugula in pasta much more often! 

Ingredients:

For the lemon oil:
1/2 cup extra-virgin olive oil
1 lemon, zested

For the pasta:
1 pound linguine pasta (preferably whole wheat/grain)
2 tablespoons olive oil
2 shallots, diced
2 garlic cloves, minced
16 ounces frozen shrimp
1/4 cup lemon juice (about 2 lemons)
1 lemon, zested
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 ounces arugula (about 3 packed cups)
1/4 cup chopped fresh basil

Directions

1. For the lemon oil: Combine the olive oil and the lemon zest in a small bowl and reserve.

2. For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.

3. Meanwhile, in a large, heavy skillet warm the olive oil over medium heat. Add the shallots and garlic and cook for 2 minutes.

4. Add the shrimp and cook until pink, about 5 minutes.

5. Add the cooked linguine, lemon juice, lemon zest, salt, and pepper. Toss to combine.

6. Turn off the heat and add the arugula and lemon oil to the pasta. Add some of the cooking water to desired consistency. Add the chopped basil and fresh parmesan cheese to the pasta and toss to combine. Serve immediately.