30 minutes
A delightful pasta dish featuring linguine, shrimp, and a medley of fresh herbs, corn, and arugula, all brought together with a white wine sauce.
0 oz
to taste
tablespoons
Large Shrimp, peeled and deveined
0 lb
Fresh Corn Kernels
cups
Garlic Clove, thinly sliced
each
teaspoons
cups
0 oz
Basil, roughly chopped
cups
Mint, roughly chopped
cups
Extra Virgin Olive Oil, drizzle
optional
1. Cook Pasta
Set a large pot of water to boil over high heat. Add kosher salt and 12 ounces of linguine. Cook according to the package instructions until al dente. Reserve 1 cup of pasta water before draining and set aside the cooked pasta.
2. Cook Shrimp
Heat a 12-inch skillet over medium heat. Melt 1/4 cup of unsalted butter. Season 1 pound of large shrimp with salt and black pepper, cook for 1 to 2 minutes per side. Remove the shrimp and set aside.
3. Sauté Corn and Garlic
In the same skillet, add 2 cups of fresh corn kernels and cook for 4 to 5 minutes. Stir in 3 thinly sliced garlic cloves and 1/2 teaspoon of red-pepper flakes, cooking for another minute.
4. Deglaze with Wine
Pour in 1 cup of dry white wine to deglaze the pan. Simmer and reduce for 3 to 4 minutes.
5. Combine Ingredients
Add the cooked pasta to the skillet with the remaining 1/4 cup of butter, 8 ounces of baby arugula, and the cooked shrimp. Toss gently, adding reserved pasta water as needed. Fold in 2 cups of roughly chopped tender herbs like basil and mint. Optionally, drizzle with extra-virgin olive oil.
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