A quick and delicious pasta tonight! You may have noticed, I use a new method of cooking pasta, using a shallow skillet and just enough water to cover. This creates a small amount of very starchy water in the pan that can be used as a base for a creamy sauce, without adding any fat. Here’s what you’ll need:

Begin by placing 1/4 cup extra virgin olive oil in a small bowl, with the zest of half a lemon.

Next, here’s a fun trick for quickly peeling an entire head of garlic. Break up the head and place all the unpeeled cloves in a large mason jar.

Shake extremely vigorously.

All the cloves should peel themselves!

Set 2 cloves aside, and place the rest in a sandwich bag and then in a closed container  (garlic is stinky) to store in the fridge for later.

Place the penne pasta in a large skillet. Add enough water to just cover the pasta, and a teaspoon of salt.

Place it over high heat, and set a timer for 15 minutes. Stir occasionally. By 15 minutes, the pasta should be just about done. There should only be a couple tablespoons of water left in the pan. Don’t drain the noodles; just turn the heat off.

While the noodles cook, peel all the shrimp and spread on a sheet pan with 1 tablespoon of the lemon olive oil, salt, pepper, and the 2 garlic cloves, minced.

Place under the broiler and cook 3 minutes, watching carefully.

When the shrimp are all pink and curled on the edges, flip them with tongs and put them back in for 2 to 3 minutes longer.

Add 3 ounces of arugula to the pasta. I do this by placing the package of arugula on my scale, zeroing it out, and then removing arugula until the scale reads -3 ounces.

Add the remaining 3 tablespoons of lemon oil and the zest to the pasta.

You can’t even see the oil… it sunk down into the arugula! Ha! Add the juice of half a lemon.

Stir until the arugula wilts in.

The pasta water and the oil will combine to make a lovely creamy sauce. Taste and add salt and pepper as desired. Then serve, with the shrimp. I sprinkled on fresh chives from my dad’s garden to finish.