Shrimp Linguine With Herbs, Corn and Arugula
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Kosher salt
- 12ounces linguine or spaghetti
- 1pound large shrimp, peeled and deveined, tails removed, if you prefer
- Black pepper
- ½cup unsalted butter (1 stick)
- 2cups fresh corn kernels (from 2 to 3 ears)
- 3garlic cloves, thinly sliced
- ½teaspoon red-pepper flakes
- 1cup dry white wine
- 8ounces baby arugula, spinach or other tender greens
- 2cups loosely packed, roughly chopped tender herbs, such as basil and mint
- Extra-virgin olive oil, for drizzling (optional)
Nutritional analysis per serving (6 servings)
559 calories; 22 grams fat; 10 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 61 grams carbohydrates; 6 grams dietary fiber; 4 grams sugars; 27 grams protein; 726 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of well-salted water to a boil. Add pasta and cook according to package instructions until it is just short of al dente. Reserve 1 cup of the pasta cooking water, then drain pasta.
- Step 2
While the pasta cooks, season the shrimp well with salt and pepper. Melt half the butter in a deep 12-inch skillet over medium heat. Add the shrimp and sauté until just cooked through, 1 to 2 minutes per side. Remove and set aside.
- Step 3
Add the corn to the pan and season with salt. Cook, stirring frequently, until browned in spots, 4 to 5 minutes. Add garlic and red-pepper flakes and cook, stirring frequently, 1 minute.
- Step 4
Add the wine, bring to a simmer and cook until it is reduced by about half, 3 to 4 minutes. Add the cooked pasta to the skillet and toss to combine. Add the arugula by the handful, stirring well between each addition, until wilted, adding some of the reserved pasta water as needed. Add the remaining butter and the shrimp to the pasta and toss until the butter is melted and everything is coated with sauce. Add more pasta water as needed.
- Step 5
Add half the herbs and toss to combine. Season to taste with salt and pepper. Transfer to a large bowl or serve directly from the skillet. Top with remaining herbs, drizzle with olive oil, if desired, and serve immediately.
Private Notes
Comments
This was really tasty and very easy to make. One change: I used half of butter from shrimp to cook corn, and then added second half with shrimp. That reduced total butter to 1/2 stick, which was plenty
Delicious! I reduced the butter by half and it was plenty. About 3 T to cook the shrimp and the rest added later.
Read the comments and agreed that the ingredients looked a bit bland for my family's tastes. As mentioned it seemed like a good start so I used everything, but did add a few things. I added shallots and sauteed them with the garlic and the red pepper flakes and dissolved a couple of 2 inch ribbons of anchovy paste. I added small grape tomatoes and let them blister. Transferred this to a bowl, cooked corn separately and combined everything with some lemon zest and juice. Delicious!
Love this dish but would prefer to make it without alcohol. Any suggestions for a substitution? Thank you!
Delicious and easy. Used whole wheat linguini. Used can of sweet corn instead of fresh. Only 1 small garlic clove since I don’t like garlic. Used olive oil instead of butter for better nutrition. Had no white wine so used red Côtes de Rhone. Added a a cup of halved cherry tomatoes. My partner sprinkled parmesan cheese on his. Very tasty. Feta cheese crumbled would be good as well.
Simple and tasty. Maybe too much butter - might replace some with olive oil next time.
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