Recipes Ingredients Seafood Recipes Shrimp Recipes Buttery Shrimp and Radish Pasta 3.2 (30) 5 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 35 mins Servings: 4 Peppery radishes and their greens are a natural pairing with creamy butter -- and add a bit of crunch and texture to this shrimp pasta. Ingredients Coarse salt and ground pepper ¾ pound linguine or other long pasta ¼ cup (½ 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 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. 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. Print