Lemon Shrimp Pasta with Wilted Arugula

In a large saucepan, cook pasta in salted water according to package directions. Before draining pasta, stir in peas. Reserve 1/2 cup cooking water; drain pasta and peas.

In a 12-inch skillet, heat olive oil over medium-high. Add shrimp; cook 2 minutes. Add garlic; cook 1 minute. Stir in butter, lemon juice, basil, salt, black pepper and crushed red pepper. Cook until butter is melted and shrimp are opaque. Stir in pasta and peas, adding as much of the reserved water as needed to make it saucy; heat through. Stir in arugula.