Place a pot with salted water on high heat, bring to a boil.
Cut the shrimp in half. Dice the chili and garlic. Heat the butter and olive oil in a pan over med-high heat. When melted and bubbling, add the garlic, chili. Saute until fragrant, about 2 minutes. Add shrimp and cook until pink. Add wine and simmer for about 5 minutes, letting the alcohol burn off. Remove from heat and add the lemon juice and zest to the pan, stir well
When pasta is cooked to al dente, about 8 minutes, strain and add to the pan, stirring well until everything is combined. Next, add the arugula. I like to spoon half of the pasta into a bowl, layer in a handful of arugula and then more pasta, followed by the rest of the arugula. I find layering this way helps it wilt evenly and mixes throughout the pasta better.
Top with a drizzle of olive oil, some more lemon juice, and a pinch of chili flakes if you really like it spicy!
