Dinner: Shrimp, Cherry Pepper & Arugula Linguine

Recipe by Woman's Day Kitchen Fast, light and filled with sweet-hot flavor, this heart-healthy pasta gets everything you need for dinner in one bowl: greens, grains and protein in the form of briny, plump shrimp.

Ingredients

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
1/3 c. small sweet red cherry peppers (such as Peppadew)
4 c. baby arugula

Instructions

Cook the linguine according to package directions. Reserve 1/4 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 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.
Toss the pasta with the shrimp mixture and arugula (add the reserved cooking liquid, 1 Tbsp at a time, if the pasta seems dry).

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