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(3,067)
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 monounsaturated 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
3,067 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!

Lynn

The comments were very helpful. We used a combination of them that worked extremely well. Fried 5 strips of bacon and left some grease in the pan. Sauteed the corn in the bacon grease, added the garlic and red pepper. Turned off the heat on the corn. Prepared the pasta and when almost done quickly sauteed the shrimp in a separate pan in butter, making sure not to overcook (it will cook more in the hot pasta). Heat the corn back up, add the pasta and a bit of the pasta water, add the shrimp, etc

Dede

I managed to make this very flavourful sauce by using old bay marinated and grilled shrimp, and fresh grilled corn on the cob, swapped the arugula for rapini and used garlic infused butter. I added a dash of cappuccino habanero. Overall it was very flavourful and fresh tasting. Would definitely make it again, but never without using cooked and seasoned seafood and vegetables.

Michelle H.

I read the comments and decided to use orzo, I then cooked the shrimp a bit and then took off the heat. I also added anchovies paste for additional flavor. Then added the shrimp back into the dish and covered with arugula and lemon juice

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