Shrimp Linguine with Herbs and Corn
It's summer and we're all looking for light and simple recipes. I have fallen in love with the flavors of this recipe for Shrimp Linguine with Herbs and Corn.
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Cooking tools:
- Pot
- Colander
- Measuring cup
- Skillet
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Tongs
- Stove burner
Ingredients
- Kosher salt
- 12 ounces linguine or spaghetti
- 1 pound large shrimp, peeled and deveined, tails removed, if you prefer
- black pepper
- 1/2 cup unsalted butter (1 stick)
- 2 cups fresh corn kernels (from 2 to 3 ears)
- 3 garlic cloves, thinly sliced
- 1/2 tsp red-pepper flakes
- 1 cup dry white wine
- 8 ounces baby arugula, spinach or other tender greens
- 1 cup loosely packed, roughly chopped tender herbs, such as basil and parsley
- 1/2 cup fresh mint, roughly chopped
- Extra-virgin olive oil, for drizzling (optional)
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