Shrimp Linguine With Herbs, Corn and Arugula

By Colu Henry

Updated July 23, 2019

  • Constantine Poulos for The New York Times. Food stylist: Simon Andrews.
Media 1 of 1
Total Time
30 minutes
Rating
4(3,005)
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

  • 12 ounces linguine or spaghetti

  • 1 pound large shrimp, peeled and deveined, tails removed, if you prefer

  • Black pepper

  • ½ cup unsalted butter (1 stick)

  • 2 cups fresh corn kernels (from 2 to 3 ears)

  • 3 garlic cloves, thinly sliced

  • ½ teaspoon red-pepper flakes

  • 1 cup dry white wine

  • 8 ounces baby arugula, spinach or other tender greens

  • 2 cups 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 (4 to 6 servings)

61 grams carbs; 162 milligrams cholesterol; 559 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 10 grams saturated fat; 22 grams fat; 6 grams fiber; 726 milligrams sodium; 27 grams protein; 4 grams sugar

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
3,005 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!

HeatherD

If the corn is fresh picked, you do not need to cook it. For 30 years I’ve been making a version of this that includes farm fresh summer tomatoes. Dice the tomatoes into a bowl, cut the uncooked corn off the cob into the same bowl and scrape the corn milk off the cobs with the back of a knife, add garlic, lemon juice, olive oil, salt and pepper, and let the veggies marinate while the pasta water boils. Then cook the shrimp as this recipe describes and combine all in the skillet, toss, add your favorite fresh herbs and a little pasta water if needed. It’s my favorite summer meal.

Steve Meyers

Took advice from others who made this. I only used 1/4 stick of butter and added olive oil. I added extra garlic shallots , red pepper and also lardons and topped with pecorino cheese before serving. It was very good

Laura

Add asparagus and shallots, sprinkle with parm

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