Garlic Shrimp Penne with Arugula

Method

1. 1Boil penne in salted water according to package instructions until al dente (roughly 10-11 minutes). Reserve 50 ml pasta cooking water, then drain.
2. 2Thinly slice the garlic and halve the cherry tomatoes. Thaw and peel shrimp if frozen.
3. 3Heat olive oil in a large frying pan over medium heat. Add the sliced garlic and chili flakes, sautéing gently for 1 minute until fragrant without burning.
4. 4Add cherry tomatoes and shrimp to the pan. Cook for 3-4 minutes until the tomatoes soften slightly and shrimp are pink, opaque, and cooked through.
5. 5Toss the cooked penne into the pan along with reserved pasta water, fresh lemon juice from half a lemon, salt, and black pepper. Stir over low heat for 1 minute.
6. 6Remove from heat, gently fold in fresh arugula until slightly wilted, and serve warm with extra lemon wedges.