1. Cook the pasta al dente according to package instructions.
2. Chop the onion and garlic and fry in olive oil. Add the shrimp and butter. Season with salt and pepper and fry for a short time. Pour in the wine and leave to simmer, until the wine has partially evaporated. Add the cherry tomatoes, cut into halves, and leave to heat for another moment.
3. Mix the ingredients in the pan with the pasta and arugula and serve the dish.