Shrimp Linguine With Herbs, Corn and Arugula

By Colu Henry

Shrimp Linguine With Herbs, Corn and Arugula
Constantine Poulos for The New York Times. Food stylist: Simon Andrews.
Total Time
30 minutes
Rating
4(2,950)
Comments
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The beauty of this pasta lies in its ease: Combine fresh, seasonal ingredients and let them shine. Here, shrimp is sautéed in butter until just cooked through, then set aside while the rest of the dish comes together. Peppery arugula, sweet corn and an abundance of fresh herbs round out this easy-to-assemble dinner, which is perfect after a long day at the beach or even just the office. Seared scallops would work well in place of shrimp, or you could try a combination of the two. Herbs, too, are up to you: Basil screams summer, but tarragon and Italian parsley would also be nice. White wine is used to make a light sauce for the pasta; you know what to do with any extra.

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Ingredients

Yield:4 to 6 servings
  • 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)
Ingredient Substitution Guide
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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

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Ratings

4 out of 5
2,950 user ratings
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Comments

samantha

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

Emily

Delicious! I reduced the butter by half and it was plenty. About 3 T to cook the shrimp and the rest added later.

Jimbo

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!

fiddlebbb

This is a lovely dish for end of summer with our local fresh corn. As others suggested, I halved the butter. I’m sure in a restaurant they would use all the butter and it would be so delicious you’d be saying “why doesn’t my pasta turn out this fabulous” and it would be because of the butter…. But save it for a dining out experience. I also sauteed shallots in with the garlic and corn and added a bit of anchovy paste, as one person suggested, but other than that this was delicious! No basil at the farmstand so I used cilantro and mint. Parmesan cheese is good sprinkled on top. Pine nuts would also be yummy

Court

This is recipe is probably in my top 10 quick recipes. It's fast and satisfying for a busy summer day. I use shrimp, scallop, frozen corn, fresh basil, mint, parsley and arugula. The mint and arugula really is a great combo in the butter.

Ashley

I also only used half the butter, subbed apple cider vinegar for white wine, and added snap peas and fava beans from the garden.

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