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Buttery Shrimp and Radish Pasta

If you can't find radishes with their greens attached, simply substitute carrots along with a few handfuls of spinach or another tender green.

  • Prep:
  • Total Time:
  • Servings: 4
Buttery Shrimp and Radish Pasta

Source: Everyday Food, April 2011


  • Coarse salt and ground pepper
  • 3/4 pound linguine or other long pasta
  • 1/4 cup (1/2 stick) unsalted butter
  • 2 garlic cloves, thinly sliced
  • 1 large bunch radishes, thinly sliced, greens rinsed well and roughly chopped
  • 1 pound frozen large shrimp (peeled and deveined), thawed


  1. In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot. Add 2 tablespoons butter and toss until butter is melted; keep warm.

  2. Meanwhile, in a large skillet, melt 1 tablespoon butter over medium-high. Add garlic and radishes and cook, stirring occasionally, until radishes are crisp-tender, 3 minutes. Add radish greens and cook until wilted. Season with salt and pepper, then add to pasta and stir to combine. In skillet, melt 1 tablespoon butter. Add shrimp, season with salt and pepper, and cook, stirring occasionally, until opaque throughout, 4 minutes. Add shrimp to pasta and toss, adding enough pasta water to create a light sauce that coats pasta.


Reviews (4)

  • Vera Carroll 13 Jun, 2013

    I tossed the shrimp with Old Bay Seasoning before cooking because other reviewers indicated this recipe was too bland, and I think this made a huge difference. For me, it added just enough flavor without overpowering the other ingredients.

  • vanillablue 23 Oct, 2012

    I thought this was a little boring. I added parsley and drizzled it with olive oil before serving. It needs something extra - I'm going to try maybe some lemon zest or extra garlic.

  • maryE 11 Jun, 2012

    received radishes (with greens attached) in my CSA. Liked sauteeing the radishes/ shrimp with the salt & pepper as opposed to after-- helped to make it less bland.

  • eMerlin2 3 Sep, 2011

    This is a simple and great recipe. My teenager and her friends even like this. I use bok choi and a little bit of fresh spinach (not much) rather than the radish greens. I've also made it without the radish and it was just as good.

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