Shrimp, Cherry Pepper and Arugula Linguine
Here is an easy every day meal that I need to make more often, which I found in Woman’s Day Magazine. It requires minimal prep time, effort and ingredients. It’s scrumptious, colorful and great for 4 people.
- 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 (such as Peppadew), quartered (I’ve also substituted grape tomatoes)
- 4 cup(s) baby arugula
- 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).