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Blend the arugula and garlic in a
food processor until finely chopped. With the machine running,
gradually add 1/2 cup of oil, processing until well blended.
Transfer the pesto to a large bowl. Stir in the Parmesan. Season
with salt and pepper, to taste.
Prepare the grill (high heat).
Using a knife, cut the back of the shrimp. Brush the shrimp with
oil. Sprinkle with salt. Grill the shrimp until just cooked
through, about 3 minutes per side. Transfer the shrimp to a
plate.
Meanwhile, cook the pasta in a large pot of boiling salted water
until tender but still firm to the bite, stirring occasionally,
about 8 minutes. Drain, reserving 1/2 cup of the cooking liquid.
Toss the pasta with the pesto in the large bowl to coat, adding
the reserved cooking liquid 1 tablespoon at a time to moisten.
Top with the grilled shrimp. Garnish with the lemon zest and
parsley.
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