Shrimp Linguine with Herbs, Corn and Arugula

The beauty of this pasta lies in its ease: Combine fresh, seasonal ingredients and let them shine. Here, shrimp is sautéed in butter until just cooked through, then set aside while the rest of the dish comes together. Peppery arugula, sweet corn and an abundance of fresh herbs round out this easy-to-assemble dinner, which is perfect after a long day at the beach or even just the office.

Seared scallops would work well in place of shrimp, or you could try a combination of the two. Herbs, too, are up to you: Basil screams summer, but tarragon and Italian parsley would also be nice. White wine is used to make a light sauce for the pasta; you know what to do with any extra.

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Total Time 30

Servings 4

Ingredients

Kosher salt
12 ounces linguine or spaghetti
1 pound large shrimp peeled and deveined, tails removed, if you prefer
Black pepper
½ cup unsalted butter 1 stick
2 cups fresh corn kernels from 2 to 3 ears
3 garlic cloves thinly sliced
½ t easpoon red-pepper flakes
1 cup dry white wine
8 ounces baby arugula spinach or other tender greens
2 cups loosely packed roughly chopped tender herbs, such as basil and mint
Extra-virgin olive oil for drizzling (optional)

Instructions

Start by bringing a large pot of well-salted water to a boil. Cook the pasta according to package instructions until just short of al dente. Reserve 1 cup of pasta cooking water, then drain the pasta.
While the pasta cooks, season the shrimp generously with salt and pepper. In a deep 12-inch skillet over medium heat, melt half of the butter. Sauté the shrimp until cooked through, about 1 to 2 minutes per side. Remove the shrimp and set aside.
In the same skillet, add the corn and season with salt. Cook, stirring occasionally, until lightly browned, about 4 to 5 minutes. Add the garlic and red pepper flakes, cooking for another minute while stirring frequently.
Pour in the white wine, bringing it to a simmer. Reduce the wine by about half, approximately 3 to 4 minutes. Add the drained pasta to the skillet and toss to combine. Gradually add the arugula, stirring well between each handful until wilted, and use some of the reserved pasta water if needed. Finally, add the remaining butter and the cooked shrimp to the pasta, tossing until the butter melts and everything is coated in sauce. Adjust the consistency with more pasta water as desired.
Mix in half of the fresh herbs, ensuring they are evenly distributed. Season with salt and pepper to taste. Transfer the pasta to a large serving bowl or serve directly from the skillet. Garnish with the remaining herbs, drizzle with olive oil if desired, and serve immediately.