INGREDIENTS
- 8 oz. linguine
- 1½ lb. shrimp
- 2 tbsp. olive oil
- 6 clove garlic
- ½ c. roughly chopped fresh flat-leaf parsley
- ½ c. small sweet red cherry peppers
- ¼ c. dry white wine
- kosher salt
- Pepper
DIRECTIONS
- Heat oven to 425 degrees F. Cook the pasta according to package directions.
- Meanwhile, in a large baking dish, toss the shrimp, oil, garlic, parsley, cherry peppers, wine, 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast until the shrimp are opaque throughout, 12 to 15 minutes. Serve with the pasta.
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