Preheat your oven to 400°F (200°C). Spread the halved cherry tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for about 20 minutes, until they are caramelized and soft.

Cook the Linguine

While the tomatoes are roasting, bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the linguine.

Prepare the Shrimp

In a large skillet over medium heat, melt the butter. Add minced garlic and red chili flakes, cooking for about 1 minute until fragrant. Add the shrimp and season with salt and black pepper. Sauté until the shrimp turn pink and are cooked through, about 3-5 minutes.

Combine Everything

Add the roasted tomatoes to the skillet with the shrimp. Toss in the cooked linguine and arugula. Mix well, adding reserved pasta water as needed to create a light sauce. Adjust seasoning with salt and pepper.

Serve

Plate the shrimp linguine, and top with grated Parmesan cheese. Garnish with additional chili flakes if desired. Serve immediately.