Shrimp Linguine With Herbs, Corn and Arugula Recipe (2024)

This was really tasty and very easy to make. One change: I used half of butter from shrimp to cook corn, and then added second half with shrimp. That reduced total butter to 1/2 stick, which was plenty

Delicious! I reduced the butter by half and it was plenty. About 3 T to cook the shrimp and the rest added later.

Nope. Fresh summer corn is best straight from the kernel. The pasta sauce will heat it through & that's all it needs.

Used parsley, cilantro, and chives for herbs. Topped with goat cheese.

Made this dish exactly as written and it was fine, nothing spectacular. If you like bold flavors, this isn’t the dish for you. If I were to make it again, which I probably won’t, I’d double the garlic and triple the red pepper flakes.

So easy and delicious. I chopped/sauteed 3 strips of bacon first and used the bacon fat with just 1 T butter for cooking the shrimp, etc. Then topped the finished dish with the crispy bacon bits. Will definitely make this again.

Read the comments and agreed that the ingredients looked a bit bland for my family's tastes. As mentioned it seemed like a good start so I used everything, but did add a few things. I added shallots and sauteed them with the garlic and the red pepper flakes and dissolved a couple of 2 inch ribbons of anchovy paste. I added small grape tomatoes and let them blister. Transferred this to a bowl, cooked corn separately and combined everything with some lemon zest and juice. Delicious!

Not super impressed. Who doesn’t love corn and shrimp? If you want something more rich, add parm. Want more zing? Add lemon. The recipe as it is is a tad bit bland. The wine cooked away and didn’t not contribute to the flavor.

A good flavor palette, but I’d organize differently; finishing with pasta water and butter is better for tomato sauces you want to cling to the pasta. Here fresh corn suffers from overcooking, wine adds little, and excess butter weighs it all down. Next time I'll sauté shrimp in garlicky, peppery oil and briefly fry the corn, then mix those into hot pasta tossed with lemon juice/zest, olive oil and greens. Feta or bacon could garnish! Alter the pasta-protein-greens ratio to suit your taste.

Great recipe and combination of flavors. As mentioned by others, used about half the butter, which was plenty. Will make this again, and probably try it with tarragon sometime.

This was delicious. I scaled down to one serving, taking the amounts as suggestions. I used less butter, more red pepper flakes, and added lemon juice as advised by others. I cooked corn and garlic at the same time. It was quick and tasty, like scampi with summery additions. It's a good starting point to adapt to your palate - make it spicier, more herbaceous, or more lemony or winey, as you like. So easy, and perfect after a late walk on a hot evening.

Unfortunately, we agree with the home chefs who found this dish lacking. It’s not bad, it’s just not what we’ve come to expect from NYT. Maybe we’re just spoiled, but it seems as though one or two ingredients would put it over the top, if we could only identify those ingredients! Grape tomatoes were good but not enough. My husband speculated that June 1st is too early for good corn here in Ohio, so I’ve made a note to serve this dish again in August or September.

Really fresh, delicious and summery! Made pretty much as written. With fantastic fresh corn, lots of basil, arugula and Italian parsley. Threw in a handful of cherry tomatoes because I had some that needed to be used up. I did pass a bit of Parmesan for sprinkling at the table. Very tasty! Everyone loved. 5 stars in my book

Read all the comments about lack of flavor, so upped the garlic to 6 cloves, 1/2 an onion, and a pint of cherry tomatoes. For the seafood, did shrimp and day boat scallops. The corn was fresh/in season, so added it at the end; only needed to warm through. And, it was delicious!

Disappointing at best. It looks a lot better than it tastes. The seafood became lost. It added no flavor to the pasta that we could discern. The corn was OK, but the recipe calls for too much of it. We liked the taste and texture of the arugula and herbs with the pasta, but felt that more sauce was needed. To use up the leftovers the next day, I made a garlic butter sauce, to which I added a squeeze of lemon juice.

- Extra clove of garlic shallot halved cherry tomatoes sautéed in the butter before the shrimp - Skip the arugula - Add frozen peas with the corn towards the endIf using frozen pre-cooked shrimp, the al dente noodles will soak up the extra water

I didn't read the comments on this recipe until after I made it. I'm surprised by the negativity. Our household thought it was really good. My only improv was to add a squeeze of lemon at the end. I went with the full dose of butter.

I loved this recipe but must confess that I added a couple of things from the Shrimp Pasta w/ corn recipe and I exchanged the Arugula with spinach. Loved it! I can see where there is quite of flexibility with the recipe and I'll definitely make it again.

Try making a mixture of salt, pepper and a little bit of sugar (about the same amount as salt) to dust the well-dried shrimp before cooking in the butter. Only one side of the shrimp really need it, but cook that side first. This gives the shrimp a nice caramelization on that one side. The timing of about one minute per side works, because the shrimp continues to cook on the plate and finishes cooking later in the sauce and avoids making the shrimp rubbery. Delicious dish!

I love the addition of fresh corn to the shrimp scampi recipe. It's an August-September daily purchase on the East End of LI, now off the cob and with pasta. I used 1/2 the butter as well

Agree with the other comments.. halved the butter and and it could use some more oomph. But still came out very nice. Nice base with which to improvise..

Really nice. The shrimp and corn were a great combination and the sauce added just a little bit of a bite to the richness. I used spinach because I had it but think that the pepperness of arugula would have been even better. As with most recipes, it took longer to prepared but was still a very good, quick meal.

My family loved this! Couldn’t stop eating it. I used Angel Hair pasta, and shaved zucchini instead of arugula. I think it would be awesome with arugula but didn’t have any. My chopped herbs: basil, parsley, mint. And only about 1/2 cup. We also loved the amount of butter, life is to short not to indulge in something amazing.

Really delicious. I used 14 oz. whole wheat linguine, fresh gulf shrimp, two ears of corn, a large handful of baby arugula and probably only about one cup of homegrown herbs (basil, peppermint, plus a table spoon of thyme), the full stick of unsalted butter. Leftover just as good...maybe even better. (be sure to use peppermint).

This was amazing. Go ahead, use all the butter. We added a seeded jalapeño with the garlic phase. At the herbs phase, basil and dill and chives and 1/2 of a lemon lemon zest. Also, we used a short pasta shape, which held the sauce better.

Less butter, more garlic, a little tomato, finished with Vermouth and lemon. Used bucatini…maybe better linguini.

Less pasta, more corn, half a stack of butter plus olive oil. Top with chevre.

Please completely peel the shrimp!!!

After reading comments about blandness, I decreased the butter, increased the garlic and red pepper flakes, added cherry tomatoes, briefly seared the corn, and used homemade shrimp stock instead of pasta water to finish the dish, topped with bacon. Delicious.

Terrific!Next time, I'll make it with 8 oz pasta. This was too much starch.I used vegan butter(far healthier and tasted great), and about 1/2C chopped taragon, which was wonderful and ample.Took more like an hour to prepare -- 1/2 hr. alone to shell & devein the prawns!