Bring a large pot of salted water to a boil. This will be used to cook the pasta later.
Add a large drizzle of olive oil to a frying pan and heat over medium to high heat. Fry for about a minute and then add in the shrimp. Lay the shrimp flat and let fry for about two minutes over medium heat. Flip each shrimp over and fry on the other side for another two minutes. Scoop out the shrimp from the frying pan and set aside on a dish. The shrimp will finish cooking in a later step.
In the same frying pan with the garlic and oil, add another drizzle of olive oil and the tomatoes and cook over medium to low heat.
Meanwhile, add the linguine to the pot of boiling salted water. Cook until al dente or two minutes less than the package instructions.
After adding the pasta into the pot of water, add the hot pepper flakes into the frying pan with the tomatoes. Mix together using a wooden spoon. After frying for about five minutes, use tongs to lightly squeeze each tomato so that they break apart.
Once all of the tomatoes are squeezed, season with salt and black pepper. mix together and then add the shrimp in again. Mix together and then add in the wine. Continue to fry over medium to low heat until the pasta is ready.
Reserve one cup of the pasta water. Scoop the pasta directly into the shrimp pan using a spaghetti server. Mix together and allow to cook for another two minutes over low heat.
Turn of the heat and then add in two handfuls of fresh arugula to the pan. Mix all together and serve. Salute and cin cin!