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. Add the garlic and sauté for one minute. Add in the shrimp, laying each flat and let fry for about two minutes over medium heat on each side. 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.
Now add the linguine to the pot of boiling water. Cook until al dente. Reserve one cup of the pasta water.
Meanwhile, add the hot pepper flakes into the frying pan with the tomatoes. Mix together using a wooden spoon. After frying for 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 and mix. Add the shrimp in again, mix together and then pour in the wine. Continue to fry over medium to low heat until the pasta is ready.
Scoop the pasta directly into the shrimp pan using a spaghetti server and mix together. If the sauce is too dry, add in some of the pasta water, 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.