Wash zucchini and cut with a peeler into thin strips. Wash and drain arugula. Peel garlic and cut into fine strips. Rinse shrimps and pat dry.
Boil penne in salted water al dente.
Heat oil in a large skillet, sauté shrimps 1 minute over high heat add garlic and zucchini and fry 1 minute. Stir in 2 tbsp. lemon juice and some thyme.
Drain penne drain and return to the pot. Add rucola and zucchini-prawns mix with the soup and heat for 2 minutes, stirring.
Season with salt and chili.