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).

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