12 oz (340 g) egg noodle Tagliatelle
1/4 cup (50 mL) extra-virgin olive oil
1 lb (454 g) large raw shrimp, peeled and de-veined
2 cloves garlic, thinly sliced
1 tsp (5 mL) fennel seeds, crushed
1 tsp (5 mL) grated lemon rind
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
6 cups (1.5 L) packed baby arugula leaves
2 tbsp (25 mL) lemon juice

In large pot of boiling salted water, cook pasta until tender but firm, about 10 minutes. Drain, reserving 1/2 cup (125 mL) of the cooking liquid.

Meanwhile, in large nonstick skillet, heat oil over medium-high heat; cook shrimp, garlic, fennel seeds, lemon rind, salt and pepper, stirring occasionally, until shrimp are pink, about 5 minutes.

Add arugula, lemon juice, pasta and half of the reserved cooking liquid; toss to coat. Add more cooking liquid if desired.