Best Shrimp Linguine With Herbs Corn And Arugula Recipes

Shrimp and Arugula over Linguine image

Provided by KelBel

Categories Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

8 ounces linguine
4 teaspoons olive oil
1 lb medium shrimp, peeled and devained
1/2 teaspoon salt
1 onion, chopped
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1 pint grape tomatoes, halved
1 tablespoon lemon juice
1 bunch arugula, rinsed
1/3 cup fresh basil leaf, rolled and sliced

Steps:

Cook linguine to al dente, drain and set aside.
Heat 2 t oil in large skillet over medium heat. Add shrimp and salt. Cook until shrimp is opaque, about 3 minutes. Transfer to plate. (undercook slightly as shrimp will cook more later).
In same skillet, add remaining oil and add onion, garlic, red pepper. Cook until onion is soft, about 5 minutes.
Add tomatoes, shrimp and lemon juice. Stir fry for 3 minutes.
Add arugula, linguine and basil. Toss together until pasta is coated and arugua is wilted and warm, about 2 minutes.

Shrimp Pasta With Corn and Basil image

Provided by David Tanis

Time 30m

Yield 4 servings

Number Of Ingredients 9

Salt and pepper
1 pound pasta, such as linguine or spaghetti
3 tablespoons extra-virgin olive oil
1 small garlic clove, minced
1 1/2 pounds small shrimp, preferably wild, peeled and deveined, patted dry
Generous pinch of red-pepper flakes
2 cups tender corn kernels (from 2 or 3 ears)
2 tablespoons thinly sliced scallions
2 tablespoons roughly chopped basil, plus more basil leaves for garnish

Steps:

Bring a pot of well-salted water to a boil over high heat. Cook pasta to al dente according to package instructions.
As pasta cooks, put oil in a large skillet over medium. Add garlic. Cook gently without coloring, about 1 minute.
Raise heat to medium-high and add shrimp. Season with salt, pepper and red-pepper flakes. Cook, stirring, until shrimp puff and turn pink, 1 to 2 minutes. Add corn and continue cooking until warmed through.
Drain cooked pasta and transfer to a warm serving bowl. Pour skillet contents over pasta and toss. Sprinkle with scallions and chopped basil. Garnish with basil leaves.