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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Shrimp Linguine w/Herbs, Corn & Arugula   
    Categories: Seafood, Pasta, Vegetables, Herbs   
         Yield: 5 Servings   
       
              Salt & black pepper   
        12 oz Linguine or spaghetti   
         1 lb Large shrimp; peeled,   
              - deveined, tails off   
       1/2 c  Unsalted butter   
         2 c  Fresh corn kernels   
         3 cl Garlic; thinly sliced   
       1/2 ts Red-pepper flakes   
         1 c  Dry white wine   
         8 oz Baby arugula, spinach or   
              - other tender greens   
         2 c  Loose packed, rough chopped   
              - tender herbs   
              Extra-virgin olive oil; for   
              - drizzling (opt)   
       
     Bring a large pot of well-salted water to a boil. Add   
        
     pasta and cook according to package instructions until   
     it is just short of al dente. Reserve 1 cup of the pasta   
     cooking water, then drain pasta.   
        
     While the pasta cooks, season the shrimp well with salt   
     and pepper. Melt half the butter in a deep 12-inch   
     skillet over medium heat. Add the shrimp and sauté until   
     just cooked through, 1 to 2 minutes per side. Remove and   
     set aside.   
        
     Add the corn to the pan and season with salt. Cook,   
     stirring frequently, until browned in spots, 4 to 5   
     minutes. Add garlic and red-pepper flakes and cook,   
     stirring frequently, 1 minute.   
        
     Add the wine, bring to a simmer and cook until it is   
     reduced by about half, 3 to 4 minutes. Add the cooked   
     pasta to the skillet and toss to combine. Add the   
     arugula by the handful, stirring well between each   
     addition, until wilted, adding some of the reserved   
     pasta water as needed. Add the remaining butter and the   
     shrimp to the pasta and toss until the butter is melted   
     and everything is coated with sauce. Add more pasta   
     water as needed.   
        
     Add half the herbs and toss to combine. Season to taste   
     with salt and pepper. Transfer to a large bowl or serve   
     directly from the skillet. Top with remaining herbs,   
     drizzle with olive oil, if desired, and serve   
     immediately.   
        
     By: Colu Henry   
        
     Yield: 4 to 6 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
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