Shrimp Linguine with Herbs, Corn, and Arugula

AuthorLauren TimmermanCategoryDifficultyIntermediate

It's time to revamp weeknight dinners with this shrimp linguine! This dish is versatile and can be made your own by swapping in or out some of the vegetables.  Feel free to add in some roasted baby tomatoes or swap the arugula for some baby spinach.

Looking to cut the carbs? Try halving the linguine noodles and substituting with half zucchini noodles for a lower calorie and lower carbohydrate meal.

Don't forget a sprinkle of freshly ground black pepper and a healthy pinch of Parmesan to finish off the dish!

Yields6 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

Ingredients
 kosher salt
 12 oz linguine
 1 lb large shrimp
 freshly ground black pepper
 ¼ cup unsalted butter
 2 cups fresh corn kernels (about 2-3 ears of corn)
 3 garlice cloves, thinly sliced
 ½ tsp red pepper flakes
 1 cup dry white wine
 8 oz baby arugula
 2 cups loosely packed chopped basil or parsley
 extra-virgin olive oil
 fresh parmesan, grated, for topping

Directions
1

Start by cooking the pasta by bringing a large pot of well-salted water to boil. Add the pasta and cook according to instructions. Reserve 1 cup of pasta cooking water. Cook pasta until just al-dente.

2

Meanwhile, season the shrimp with salt and pepper. Melt ½ of the butter in a 12-inch skillet over medium heat. Add the shrimp and sauté until just cooked through, about 1-2 minutes per side. Remove shrimp from the pan and set aside. Keep the butter mixture in the skillet.

3

Add the corn to the skillet with the butter and season with salt. Continue to stir frequently until corn is cooked, about 4-5 minutes. Add the garlic and red-pepper flakes and cook, stirring frequently about 1 minute.

4

Add the wine and simmer until it's reduced by about half, about 3-4 minutes. Add the cooked pasta to the skillet and toss to combine. Then, add the arugula by the handful and stir with each addition until wilted. Slowly add some of the reserved pasta water as needed. Add the remaining butter and shrimp to the pasta and toss until butter is melted.

5

Add half the herbs and stir to combine. Season to taste with salt and pepper. Then transfer to a bowl or serve directly from the skillet. Top with remaining herbs and parmesan, drizzle with olive oil and serve immediately. Enjoy!

Nutrition Facts: Calories 550, Fat 12g, Cholesterol 119mg, Sodium 700mg, Total Carbohydrate 85g, Dietary Fiber 5g, Sugar 6g, Protein 26g

*Recipe adapted from Colu Henry from New York Times Cooking

Ingredients

Ingredients
 kosher salt
 12 oz linguine
 1 lb large shrimp
 freshly ground black pepper
 ¼ cup unsalted butter
 2 cups fresh corn kernels (about 2-3 ears of corn)
 3 garlice cloves, thinly sliced
 ½ tsp red pepper flakes
 1 cup dry white wine
 8 oz baby arugula
 2 cups loosely packed chopped basil or parsley
 extra-virgin olive oil
 fresh parmesan, grated, for topping

Directions

Directions
1

Start by cooking the pasta by bringing a large pot of well-salted water to boil. Add the pasta and cook according to instructions. Reserve 1 cup of pasta cooking water. Cook pasta until just al-dente.

2

Meanwhile, season the shrimp with salt and pepper. Melt ½ of the butter in a 12-inch skillet over medium heat. Add the shrimp and sauté until just cooked through, about 1-2 minutes per side. Remove shrimp from the pan and set aside. Keep the butter mixture in the skillet.

3

Add the corn to the skillet with the butter and season with salt. Continue to stir frequently until corn is cooked, about 4-5 minutes. Add the garlic and red-pepper flakes and cook, stirring frequently about 1 minute.

4

Add the wine and simmer until it's reduced by about half, about 3-4 minutes. Add the cooked pasta to the skillet and toss to combine. Then, add the arugula by the handful and stir with each addition until wilted. Slowly add some of the reserved pasta water as needed. Add the remaining butter and shrimp to the pasta and toss until butter is melted.

5

Add half the herbs and stir to combine. Season to taste with salt and pepper. Then transfer to a bowl or serve directly from the skillet. Top with remaining herbs and parmesan, drizzle with olive oil and serve immediately. Enjoy!

Shrimp Linguine with Herbs, Corn, and Arugula
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