Buttery Shrimp and Radish Pasta

30 Ratings
  • 5 5
  • 4 5
  • 3 14
  • 2 4
  • 1 2

Peppery radishes and their greens are a natural pairing with creamy butter -- and add a bit of crunch and texture to this shrimp pasta.

Everyday Food, April 2011

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Recipe Summary

prep:
15 mins
total:
35 mins
Servings:
4
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Ingredients

Directions

  • 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.

Cook's Notes

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

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Reviews (5)

30 Ratings
  • 5 5
  • 4 5
  • 3 14
  • 2 4
  • 1 2
Martha Stewart Member
07/25/2017
this recipe has been a longtime favorite! we've add some ingredients: some campri tomatoes & wild mushroom. we also sprinkle on Romano cheese
Martha Stewart Member
06/13/2013
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.
Martha Stewart Member
10/23/2012
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.
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Martha Stewart Member
06/11/2012
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.
Martha Stewart Member
09/03/2011
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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