Spaghetti with Shrimp in Arugula Pesto

Mix arugula and garlic in a food processor. Gradually add 120 ml of olive oil, without stopping the whipping, until smooth consistency.

Transfer the pesto to a large bowl, add grated Parmesan. Season with salt and black pepper to taste.

Clean the shrimp. Make a shallow cut along the back of the tails with a knife.

Heat the pan over high heat. Drizzle the shrimp with the remaining olive oil and sprinkle with salt.

Fry the shrimp for 3 minutes on each side. Transfer to a separate plate.

Boil the spaghetti in a large pot of salted boiling water until cooked through.

Drain the water, leaving 120 ml of liquid for the sauce.

In a large bowl, mix spaghetti with pesto sauce, adding 1 tablespoon of pasta water at a time for the desired consistency.

Place the fried shrimp on top. Sprinkle with lemon zest and parsley leaves.