In a pan, add salt to water and cook the pasta until al dente. Save 1/4 cup pasta water.
Cook the shrimp in a hot pan with olive oil for approx. 2 minutes. Mix egg yolks, lemon juice and zest, lemon thyme, black pepper and Extra Mature Cheddar. Add the cooked pasta to the pan with the shrimp and 1/2 of reserved pasta water. Reheat and add the egg yolk mix while stirring vigorously and quickly remove it from the heat. Plate the pasta and top with arugula, olive oil and grated Castello® Extra Mature Cheddar and serve immediately.