1) Heat the oil in a heavy large frying pan over medium heat. Add the shallots and garlic and and saute until translucent, about two minutes. Add the red pepper flakes and white wine and bring to a simmer. Simmer until the wine reduces by half, about five minutes. Add the shrimp and cook just until they are pink, about two minutes.
2) Meanwhile, cook the fusilli in a large pot of boiling salted water until just tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
3) Drain the fusilli. Add the fusilli and arugula to the skillet. Toss to combine. Season the pasta, to taste, with salt and pepper. Transfer the pasta to a large bowl and serve.