Prepare the pasta per package instructions, but cook it for 8 minutes instead of 11, since you're gonna finish cooking the pasta in the garlic cream sauce. Once the pasta is done, drain it and set it aside (don't rinse!)
In a large sauce pan, add the olive oil and sliced garlic. Cook on medium low heat, until the garlic is fragrant (about 3 minutes).
Season the shrimp with salt and pepper, then add the shrimp to the pan with the garlic. Cook for 2 minutes, or until the shrimp just turns pink. Remove the shrimp and set aside.
Add the tomatoes and white wine to the pan. Cook for 5 minutes, until the wine reduces by half.
Stir in the cream and grated Parm. Taste the sauce for salt, season if needed.
Toss the pasta into the pan, then stir gently to combine.
Add the shrimp and arugula into the pasta. Toss gently, until the arugula is slightly wilted. Serve hot, with extra parm!
Like spice? Add some red pepper flakes to the pan when you saute the garlic. Like citrus? Add some lemon zest and/or lemon juice into the pan before stirring in the cream.