Shrimp, Cherry Pepper, and Arugula Linguine

This caught my eye in this month's Woman's Day Magazine, perhaps as a Friday Lenten meal.  It wasn't made on a Friday, but you get the idea.  I had a bit of a hard time finding Peppadew peppers, so it was pushed off by a week.

I don't know if M or I have ever had arugula before, but he definitely didn't like it at all, and I wasn't over the moon about it.  I liked the Peppadew peppers, but he thought they were way too spicy for his liking (they were on the spicy side for me as well, but I kinda liked it.  That said, I can't believe the label suggests popping them as a snack.  Holy fire mouth!)

Shrimp, Cherry Pepper, and Arugula Linguine Source:  Woman's Day Magazine

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 (such as Peppadew), quartered
• 4 cup(s) baby arugula

Directions

1. Cook the linguine according to package directions. Reserve ¼ cup of the cooking liquid; drain the pasta and return it to the pot.
2. 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.
3. 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.
4. Toss the pasta with the shrimp mixture and arugula (add the reserved cooking liquid, 1 Tbsp at a time, if the pasta seems dry).

Read more: Shrimp, Cherry Pepper & Arugula Linguine – Pasta Recipes - Woman's Day