Shrimp Linguine with Herbs, Corn and Arugula
Recipe Date:
April 1, 2024
Serving Size:
6
Cook Time:
00:30:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- kosher salt
- 12 ozs linguine
- 1 lb large shrimp, deveined and tails removed
- black pepper
- 1/2 cup unsalted butter
- 2 cups corn kernels
- 3 garlic cloves, thinly sliced
- 1/2 tsp red pepper flakes
- 1 cup dry white wine
- 8 ozs baby arugula, or spinach
- 2 cups roughly-chopped herbs, such as basil and mint
- extra-virgin olive oil, for drizzling
Directions
Tasting Notes: This is a recipe for a summmer meal outside with a light, bright Pinot. The arugula or spinach compliment the earthy elements of the Pinot. Sweet summer corn brings out the strawberry and cherry element.
Serena's Tips: We add garlic to the shrimp and use a lot less butter than what the recipe calls for. Our preference has been to use spinach over arugula but if you have a nice peppery arugula, that is great too. If you have fresh summer corn, that heightens the flavors of the dish.
Recipe:
- Website link
- Webite address: https://cooking.nytimes.com/recipes/1020354-shrimp-linguine-with-herbs-corn-and-arugula
Recipe courtesy of Colu Henry for the New York Times. Photo courtesy of Constantine Poulos for the New York Times.
