Buttery Shrimp and Radish Pasta
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Everyday Food, April 2011
- Prep Time 15 minutes
- Total Time 35 minutes
- Yield Serves 4
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Ingredients
- 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
Directions
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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.
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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.
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.
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.
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.