For Cavatelli: add cavatelli to boiling pot of water; cook 9 minutes. Drain, reserving 1 cup pasta water.

Heat 1 tablespoon garlic oil in a small nonstick skillet over medium heat. Add bread crumbs. Cook for 2 to 3 minutes or until golden and crisp, stirring occasionally. Transfer to a bowl; set aside.

Place garlic cloves in a food processor; cover and process until finely chopped. Add arugula, peas, extra-virgin olive oil, 3 tablespoons pine nuts, lemon juice, salt, and black pepper; cover and process until smooth. Set aside.

Heat remaining 1 tablespoon garlic olive oil in large, deep nonstick skillet over medium heat. Add cherry tomatoes. Cook for 2 to 3 minutes or until slightly softened, stirring occasionally. Add shrimp and sugar snap peas; cook for 3 to 5 minutes or just until shrimp are heated through (145°).

Stir arugula mixture into shrimp mixture. Add cooked pasta and ⅓ cup Parmigiano-Reggiano cheese; toss until evenly coated. If necessary, add enough reserved pasta water to thin sauce. Garnish with toasted bread crumbs and additional pine nuts. Serve with additional Parmigiano-Reggiano cheese.