Orecchiette With Shrimp, Arugula, And Cherry Tomatoes

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3/4 teaspoon salt, divided

1 pound medium shrimp, peeled

Cooking spray

1 1/2 cups quartered grape tomatoes

2 tablespoons fresh lemon juice

1 1/2 tablespoons chopped pitted ni├žoise olives

1/2 teaspoon crushed red pepper

1/4 teaspoon freshly ground black pepper

2 garlic cloves, minced

8 ounces uncooked orecchiette pasta (

6 cups trimmed arugula

1 1/2 tablespoons extravirgin olive oil

1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese

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