Bring a large pot of salted water to a boil. Cook pasta according to directions, when there are 3 minutes left on the time, add the snap peas to the water. Drain pasta and snap peas and place in a large bowl.

Heat oil in a large skillet over medium-high heat. Add garlic and shrimp and sprinkle with salt and pepper and cook for about 2 minutes. Add wine and scrape up any brown bits, add the cream and the lemon juice and cook for about a minute. Add the pasta and cheese and toss to coat. Remove from the heat and add the basil, parsley, arugula, and green onions. The heat from the pasta will wilt the arugula.

Serve with a generous grinding of fresh ground black pepper.