Shrimp, Cherry Pepper & Arugula Linguine


  • 340 grams of linguine
  • 2 tbsp. olive oil
  • 2 cloves garlic
  • 100 ml dry white wine
  • 450 gram peeled and deveined large shrimp
  • Kosher salt and pepper
  • 100 grams of small sweet red cherry peppers (such as Peppadew)
  • 528 grams of baby arugula


  1. Cook the linguine according to package directions. Reserve 32 ml 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).