Cook fettuccine according to package directions. Meanwhile, melt 1 Tbsp. Country Crock® with Sunflower Oil in large skillet and cook shrimp, stirring occasionally, until shrimp turn pink, about 3 minutes. Remove shrimp and set aside.
Melt 1 Tbsp. Country Crock® with Sunflower Oil in same skillet and cook tomatoes, stirring occasionally, until they begin to soften, about 3 minutes .Add lemon juice and garlic and cook over low heat, stirring, until fragrant, about 30 seconds.
Toss hot pasta with shrimp, tomato mixture, arugula and remaining 4 Tbsp. Country Crock® with Sunflower Oil. Season, if desired with salt and pepper and serve, if desired with shredded Parmesan cheese.