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

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