In a large pot, fill 3/4 full of water, salt generously and bring to a boil. Once boiling, add the Spaghetti and cook according to directions.

In a skillet over medium high heat, add the Olive Oil and once hot, saute the Onion and Garlic for about 2 minutes or until Onions are translucent.

Add in the Shrimp and cook for about 3 minutes, turning over and continue to cook on other side for another 2 - 3 minutes.

Once the Shrimp is cooked, add in the Tomatoes, Salt and Pepper and White Wine, simmer until heated through.

Right before serving, add in the Lemon juice and zest and Flat Leaf Parsley, giving it a quick stir. Check the seasoning and adjust if needed.

Drain the pasta, you can toss it with a tablespoon of Olive Oil if you wish to keep it from being sticky.

Serve the Shrimp and sauce over the spaghetti. Garnish with a handful of Arugula and freshly grated Parmesan.