Cook the Book: Fettuccine with Rock Shrimp Corn Jalapeno

Ingredients

• 1 pound dried fettuccine
• 3 tablespoons plus 1/4 cup extra-virgin olive oil, plus high-quality extra-virgin olive oil, for drizzling
• 1 medium jalapeño, stemmed and seeded, sliced in rounds
• 1 pound rock shrimp, peeled and deveined
• Sea salt
• Freshly ground black pepper
• 6 ears corn, kernels removed from cob
• 2 cups arugula, rinsed and spun-dry, chopped

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