Shrimp and Arugula over Linguine

Cook the linguine according to package directions, omitting the salt if desired; drain and set aside.

Meanwhile, heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Sprinkle the shrimp with ¼ teaspoon of the salt and add to the skillet; cook, turning once, until the shrimp are just opaque in the center, about 3 minutes.

Heat the remaining 2 teaspoons oil in the same skillet and add the onion, garlic, and crushed red pepper; cook until the onion is softened, about 3 minutes. add the tomatoes and remaining ¼ teaspoon salt; cook, stirring occasionally, until the tomatoes begin to wilt, about 2 minutes. Stir in the shrimp and lemon juice and heat through, about 1 minute. Add the linguine, arugula, and basil and cook, tossing, until the pasta is coated and hot, 1-2 minutes.