Go Back

Shrimp, Corn, and Arugula Linguine

The perfect summer pantry pasta, this can be easily customized based on what you have in your kitchen (or garden!).
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Dinner, Main Course


  • 2 boxes linguine or spaghetti
  • 2 lbs shrimp; peeled and deveined, tails removed
  • 2 sticks butter
  • 4 cups fresh corn kernels
  • 6 cloves garlic; thinly sliced
  • 1 tsp red pepper flakes
  • 2 cups dry white wine
  • 16 oz arugula
  • Assorted herbs (basil, mint, parsley); roughly torn or chopped


  • Bring a large pot of water to a boil, salt, and cook pasta for one minute less than the instructions specify. Save 2 cups of pasta water for the sauce.
  • Meanwhile, melt 1 stick of butter in a large saucepan on medium heat, then saute the shrimp for 2 minutes per side, until entirely pink and cooked through. Season with salt and pepper, then remove from the pan and set aside.
  • In the same pan that the shrimp was cooked in, add the corn and a little more salt and pepper, cooking until the corn is tender and browned in some spots. Add the garlic and red pepper flakes and cook for 1 minute more.
  • Add the wine and bring the whole thing to a simmer, cooking until the liquid in the pan is reduced by half. Add the cooked pasta and toss until evenly mixed. A handful at a time, mix in the arugula until slightly wilted, adding pasta water as necessary. At this point, in goes the shrimp, the remaining butter, and the chopped herbs, and give it a final mix until evenly combined. Serve with a drizzle of olive oil and a sprinkling of the herbs, and preferably a glass of wine!
Keyword arugula, corn, pasta, shrimp