Shrimp, Cherry Pepper & Arugula Linguine

By Joelene

Ingredients

• 12 ounce(s) linguine
• 2 tablespoon(s) olive oil
• 2 clove(s) garlic, thinly sliced
• 3/4 cup(s) dry white wine
• 1 pound(s) peeled and deveined large shrimp
• Kosher salt and pepper
• 1/3 cup(s) small sweet red cherry peppers, quartered
• 4 cup(s) baby arugula

Preparation

Step 1

Cook the linguine according to package directions. Reserve ¼ cup of the cooking liquid; drain the pasta and return it to the pot.
Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring, until light golden brown, about 1 minute. Add the wine and bring to a simmer.
Season the shrimp with ¼ tsp each salt and pepper, add to the skillet along with the cherry peppers, and cook, turning the shrimp once, until they are opaque throughout, about 2 minutes per side.
Toss the pasta with the shrimp mixture and arugula (add the reserved cooking liquid, 1 Tbsp at a time, if the pasta seems dry).