Clean and devein the shrimp.
In a pan, lightly sear the shrimp on both sides and put aside.
In a large pan, add 3 Tbs of EV olive oil and the garlic. Once the garlic turns golden, add the cherry tomatoes and the peperoncino as desired.
Let the tomatoes saute for a few minutes and add the white wine.
Once the wine has evaporated, add the shrimp and let everything simmer for about 10 mins.
In the meantime cook the Linguine in salted water and once they are cooked Al Dente, add them to the sauce. Toss for two minutes. If the sauce is too dry add some pasta water.
Sprinkle fresh parsley and serve.