Zesty Shrimp with Arugula

I think my second recipe exchange was a success!  This time, the theme was seafood.    I love just about every kind of seafood and almost always order some kind of seafood when I go out to eat, but I honestly don't tend to make too much of it at home, so I was really excited for this recipe exchange.  This shrimp recipe was really good and perfectly hit the spot for a great seafood dinner!  I did adapt the recipe by using rice instead of pasta and thought this was a good substitution but would like to try using pasta next time. 

Zesty Shrimp with Arugula
adapted from The Jey of Cooking, originally from Real Simple

2 tablespoons unsalted butter
1/2 white or yellow onion, chopped
1 clove garlic, minced
1 pound raw shrimp, peeled and deveined
1 lemon, zested, plus a squeeze of the juice
3/4 cup light cream
1/4 cup Parmesan cheese
10 ounces arugula, chopped
salt and pepper, to taste

Pasta or rice, to serve

Cook pasta or rice according to package directions.  If using pasta, drain and return to pot.

Meanwhile, heat the butter over medium heat. Add the onion, season with salt and pepper, and cook until the onion is soft and translucent, about 5 minutes.  Add the garlic and cook for one minute.  Add the shrimp, lemon zest, and lemon juice and cook, stirring frequently, until the shrimp is light pink and cooked, about 4-5 minutes. 

In the pot with the pasta or rice, add cream and parmesan cheese.  Cook over medium heat until slightly thickened, about 2 minutes.  Add the cooked shrimp and arugula.  Toss to combine and serve immediately.