Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat some olive oil over medium heat. Add the shrimp and cook until they turn pink and opaque, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
In the same skillet, add the cherry tomatoes and cook for 2-3 minutes until they start to soften. Remove from the skillet and set aside.
In a food processor or blender, combine the arugula, pesto sauce, and garlic cloves. Blend until you have a smooth pesto sauce.
In a large mixing bowl, combine the cooked spaghetti, shrimp, cherry tomatoes, and pesto sauce. Toss until everything is well coated.
Divide the pasta among 4 plates and sprinkle each plate with shredded Grana Padano cheese.
Garnish each plate with some pitted black olives.
Serve immediately and enjoy!