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.


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