100 grams of small sweet red cherry peppers (such as Peppadew)
528 grams of baby arugula
DIRECTIONS
Cook the linguine according to package directions. Reserve 32 ml 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).