Cook pasta according to package. Drain, reserving ½ cup pasta cooking liquid.
Combine sugar, salt, chopped Calabrian chili peppers, cumin, coriander and basil in a bowl. Lightly coat shrimp with spice mixture and let it sit for 5-10 minutes.
Meanwhile, heat a deep skillet over medium heat and add ½ cup of avocado oil, garlic and crushed red pepper. Cook until fragrant, about 1 minute. Add the pasta and reserved water. Stir until the pasta is well coated. Turn off heat and let rest.
Heat a large nonstick skillet over medium to high heat. Add 1 teaspoon Calabrian chili pepper oil and half the shrimp. Sauté shrimp for 4 minutes or until done. Remove cooked shrimp from pan and repeat until all the shrimp are cooked.
Add cooked shrimp and arugula to cooked pasta. Toss well to combine. Drizzle with remaining avocado oil and serve.