MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Shrimp Linguine With Herbs, Corn & Arugula
Categories: Seafood, Pasta, Vegetables, Herbs
Yield: 4 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 Tender herbs; rough chopped,
- loose packed
Extra-virgin olive oil; for
- drizzling (optional)
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" skillet over medium heat. Add
the shrimp and saute 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.
Recipe by Colu Henry
Recipe FROM:
https://cooking.nytimes.com
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