Subj : Shrimp Dishes We Love 15
To   : All
From : Dave Drum
Date : Thu Nov 21 2024 12:32:48

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Shrimp Linguine w/Herbs, Corn & Arugula
Categories: Seafood, Pasta, Vegetables, Herbs
     Yield: 5 Servings

          Salt & black pepper
    12 oz Linguine or spaghetti
     1 lb Large shrimp; peeled,
          - deveined, tails off
   1/2 c  Unsalted butter
     2 c  Fresh corn kernels
     3 cl Garlic; thinly sliced
   1/2 ts Red-pepper flakes
     1 c  Dry white wine
     8 oz Baby arugula, spinach or
          - other tender greens
     2 c  Loose packed, rough chopped
          - tender herbs
          Extra-virgin olive oil; for
          - drizzling (opt)

 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.

 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.

 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.

 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.

 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.

 By: Colu Henry

 Yield: 4 to 6 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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