Fast garlicky shrimp finished with lemon and a little white wine, served over a bed of greens instead of butter-drowned pasta. Light, but it eats like a treat.
Pat the shrimp very dry and season with salt and pepper. Dry shrimp sear instead of steam.
Heat the olive oil in a wide skillet over medium-high until it shimmers. Lay the shrimp in a single layer and cook about 90 seconds per side, until they just turn pink and curl into a loose C. A tight O means they're overdone. Move them to a plate.
Drop the heat to medium. Add the garlic and red pepper flakes and stir for 30 seconds until fragrant but not browned.
Pour in the wine and lemon juice, scraping up anything stuck to the pan, and let it bubble and reduce by half, about a minute.
Return the shrimp and any resting juices to the pan and toss just to coat and warm through. Pull the pan off the heat the moment the shrimp are coated; residual heat will carry them, and shrimp go rubbery in seconds past done.
Pile the arugula onto plates, spoon the shrimp and pan sauce over so the greens wilt slightly, and finish with parsley and a lemon wedge.