Cook the spaghetti according to the package. Drain the pasta, then set it aside.

Dice the onion.

Sauté the onion on a little oil or fat. Stir constantly.

Crush the garlic with a garlic press, then add it to the onion.

Cut the cherry tomatoes in halves while the onion and the garlic are sautéing.

Add 1/3 of the cherry tomatoes to the onion.

Add the species and cook them for 2-3 minutes.

Without thawing it, add the shrimp. Cook them for about 10 minutes, stirring them from time to time.

After they were cooked, I sorted the shrimp out of the sauce. Pour the sauce into a tall container, add the heavy cream, and blend them with a hand blender.

Put the shrimp back into the pan, pour the sauce on them, then add 1/3 of the cherry tomatoes. Cook them for 2-3 minutes.

Serve the sauce on the spaghetti, garnish them with the remaining 1/3 of the cherry tomatoes, then the arugula.