Shrimp, arugula, and sun dried tomato pasta dish

I picked up some fantastic large gulf shrimp the other day at Rouses and was debating all day on how I was going to prepare them. After getting home a bit on the later side, I went for the pasta dish a/k/a my fall back dish for when I need to make something quick. I didn't measure anything
In this dish other than pasta, so I apologize for some bizarre descriptions.

Ingredients:
- 1/2 lb of shrimp - deveined, peeled and sliced in half
- 4 ounces of arugula
- 1/2 cup sun dried tomatoes, chopped
- 3 cloves of garlic, sliced thin
- 2 shallots, dice
- 4 tablespoons of olive oil - divided
- 3/4 cup of white wine
- 4 oz of feta
- juice from half a lemon
- salt, pepper and red pepper flakes
- 5 ounces of pasta
- 1/4 cup of pasta cooking water

Directions:

Place arugula and feta in a big serving bowl. Start boiling water for pasta and cook pasta according to the directions. Drain (reserve 1/4 cup of the cooking water) and toss with 2 tablespoons of olive oil in the bowl with the arugula and feta.
Heat a skillet on medium heat and add 2 tablespoons of olive oil. Allow oil to heat up then add shallots, garlic, pinch of salt and crushed red pepper to the pan, sauté for 3 minutes. Next add shrimp, sun dried tomatoes, wine and pasta water to the skillet. Cook until shrimp turn pink/ opaque, then add lemon juice and add to the serving bowl, toss with arugula and pasta mixture until everything is well coated and serve. Make sure to taste for salt and pepper. The feta can be salty so a lot of salt is not needed during the cooking process.