Shrimp, Cherry Pepper & Arugula Linguine

• 12 oz. linguine
• 2 tbsp. olive oil
• 2 clove garlic
• 3/4 c. dry white wine
• 1 lb. peeled and deveined large shrimp
• Kosher salt and pepper
• 13 c. small sweet red cherry peppers (such as Peppadew)
• 4 c. baby arugula

1. Cook the linguine according to package directions.
2. Reserve 1/4 cup of the cooking liquid; drain the pasta and return it to the pot.
3. Meanwhile, heat the oil in a large skillet over medium heat.
4. Add the garlic and cook, stirring, until light golden brown, about 1 minute.
5. Add the wine and bring to a simmer.
6. Season the shrimp with 1/4 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.
7. Toss the pasta with the shrimp mixture and arugula (add the reserved cooking liquid, 1 Tbsp at a time, if the pasta seems dry).

linguine, olive oil, clove garlic, white wine, shrimp, kosher salt, sweet red cherry peppers, baby arugula

Taken from www.delish.com/recipefinder/shrimp-cherry-pepper-and-arugula-linguine-recipe (may not work)