1/4 cup olive oil
1/4 cup chopped shallots
1 tablespoon minced garlic
1/4 teaspoon crushed red pepper flakes
1 cup dry white wine
1 pound large shrimp, peeled and de-veined
12 ounces pasta of choice, fusilli, linguine, pappardelle
3 cups (packed) fresh baby or regular arugula
Heat the oil in a heavy large skillet over medium heat. Add the shallots and garlic and saute until translucent, about 2 minutes. Add the red pepper flakes and white wine and bring to a simmer. Simmer until the wine reduces by half, about 5 minutes. Add the shrimp and cook just until they are pink, about 2 minutes.
Meanwhile, cook the pasta in a large pot of boiling salted water until just tender but still firm to the bite, stirring occasionally, about 5 to 10 minutes.
Drain the pasta, saving some of the pasta water. Add the pasta and the arugula to the skillet. Toss to combine. Season the pasta with salt and pepper and add a little pasta water if dry. Transfer to a large bowl and serve.