Pasta with Shrimp, Corn and Arugula


If you're looking for a tasty summer pasta dish, this recipe might fit the bill. Kernels of sweet corn as well as the "cream" of the corn are used to boost the corn flavor. Lots of fresh basil and garlic contribute additional layers of flavor, and the arugula melts into pretty green ribbons.

Shrimp is delicious in this combination, but lobster or crab are also divine. Any kind of pasta can be used, so don't limit yourself to linguine if you have other varieties on hand. For a change of pace, try farro pasta, a healthy alternative to white flour pastas made from an heirloom variety of wheat.


5 large ears of fresh corn (shucked and silks removed)
1/4 cup extra-virgin olive oil
  pinch dried red pepper flakes (or to taste)
1 1/2 pounds raw shrimp (16-20#, peeled and deveined)
4 cloves Earthbound Farm Organic Garlic (finely minced)
1/2 cup dry white vermouth or white wine
4 ounces Earthbound Farm Organic Baby Arugula or Baby Arugula
12 ounces dried pasta such as linguine or spaghetti
1/4 cup thinly sliced fresh basil leaves
  Salt and freshly ground black pepper (to taste)


Remove the kernels from 2 ears of corn and set aside. With a small knife, make a long slit down the center of each row of corn kernels (working from the stem end down to the tip) on the remaining 3 ears. Place a large bowl in the sink, and with the back of a heavy chef’s knife, scrape the milk and tender pulp into the bowl by applying downward pressure along the length of each ear. This technique yields the juice and pulp of the corn, leaving the tough outer shell of the kernel behind. You need about 1 cup of this “cream” of the corn. Set aside.

Bring a large pot of water to a boil and add 1 tablespoon of salt. Add the pasta and cook until al dente, or according to package directions.

Meanwhile, place a large skillet over medium-high heat and add the olive oil and pepper flakes. When the oil is hot, add the shrimp and cook on one side for 2 minutes. Turn the shrimp with tongs and cook on the other side for 2 minutes. Remove the shrimp to a platter and set aside. Note that the shrimp will not be cooked through at this stage.

Reduce the heat to medium and add the garlic to the skillet. Cook, stirring constantly, until the garlic is fragrant and soft, about 2 minutes. Watch carefully so the garlic doesn’t burn.

Add the vermouth to the skillet and cook until the liquid is reduced by half. Stir in the corn “cream” and cook, stirring occasionally, until the mixture is hot and creamy. Add the whole corn kernels, reserved shrimp with any juices, and the arugula. Cook, stirring frequently, until the arugula wilts, about 2 minutes.

As soon as the linguine is al dente, use tongs to transfer the pasta to the skillet with the shrimp mixture. Add about 1/2 cup of the pasta cooking liquid to the pan and cook, stirring constantly, until the mixture is hot and creamy. Add more pasta water as needed. Stir in the basil and season with salt and pepper to taste. Serve hot.

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