Heat pan with 1 oz Tantillo California Extra Virgin Olive Oil, cook prawns on both sides until crispy, about 3 minutes each and set aside.
Separately, prepare pasta according to directions on packet, until al dente.
Heat a pan up with lemon juice, rosemary, remaining Tantillo California Extra Virgin Olive Oil, white wine, sea salt, black pepper and arugula.
Stir in cooked pasta, with about 3 spoonful’s of pasta water, and cooked prawns.
Garnish with lemon wedges and bread crumbs. Buon Appetito!