Shrimp Linguine With Herbs, Corn and Arugula

This was really tasty and very easy to make. One change: I used half of butter from shrimp to cook corn, and then added second half with shrimp. That reduced total butter to 1/2 stick, which was plenty

Delicious! I reduced the butter by half and it was plenty. About 3 T to cook the shrimp and the rest added later.

Read the comments and agreed that the ingredients looked a bit bland for my family's tastes. As mentioned it seemed like a good start so I used everything, but did add a few things. I added shallots and sauteed them with the garlic and the red pepper flakes and dissolved a couple of 2 inch ribbons of anchovy paste. I added small grape tomatoes and let them blister. Transferred this to a bowl, cooked corn separately and combined everything with some lemon zest and juice. Delicious!

Used parsley, cilantro, and chives for herbs. Topped with goat cheese.

Nope. Fresh summer corn is best straight from the kernel. The pasta sauce will heat it through & that's all it needs.

Made this dish exactly as written and it was fine, nothing spectacular. If you like bold flavors, this isn’t the dish for you. If I were to make it again, which I probably won’t, I’d double the garlic and triple the red pepper flakes.

So easy and delicious. I chopped/sauteed 3 strips of bacon first and used the bacon fat with just 1 T butter for cooking the shrimp, etc. Then topped the finished dish with the crispy bacon bits. Will definitely make this again.

Not super impressed. Who doesn’t love corn and shrimp? If you want something more rich, add parm. Want more zing? Add lemon. The recipe as it is is a tad bit bland. The wine cooked away and didn’t not contribute to the flavor.

A good flavor palette, but I’d organize differently; finishing with pasta water and butter is better for tomato sauces you want to cling to the pasta. Here fresh corn suffers from overcooking, wine adds little, and excess butter weighs it all down. Next time I'll sauté shrimp in garlicky, peppery oil and briefly fry the corn, then mix those into hot pasta tossed with lemon juice/zest, olive oil and greens. Feta or bacon could garnish! Alter the pasta-protein-greens ratio to suit your taste.

This was delicious. I scaled down to one serving, taking the amounts as suggestions. I used less butter, more red pepper flakes, and added lemon juice as advised by others. I cooked corn and garlic at the same time. It was quick and tasty, like scampi with summery additions. It's a good starting point to adapt to your palate - make it spicier, more herbaceous, or more lemony or winey, as you like. So easy, and perfect after a late walk on a hot evening.

Unfortunately, we agree with the home chefs who found this dish lacking. It’s not bad, it’s just not what we’ve come to expect from NYT. Maybe we’re just spoiled, but it seems as though one or two ingredients would put it over the top, if we could only identify those ingredients! Grape tomatoes were good but not enough. My husband speculated that June 1st is too early for good corn here in Ohio, so I’ve made a note to serve this dish again in August or September.

Great recipe and combination of flavors. As mentioned by others, used about half the butter, which was plenty. Will make this again, and probably try it with tarragon sometime.

Really fresh, delicious and summery! Made pretty much as written. With fantastic fresh corn, lots of basil, arugula and Italian parsley. Threw in a handful of cherry tomatoes because I had some that needed to be used up. I did pass a bit of Parmesan for sprinkling at the table. Very tasty! Everyone loved. 5 stars in my book

Read all the comments about lack of flavor, so upped the garlic to 6 cloves, 1/2 an onion, and a pint of cherry tomatoes. For the seafood, did shrimp and day boat scallops. The corn was fresh/in season, so added it at the end; only needed to warm through. And, it was delicious!

Disappointing at best. It looks a lot better than it tastes. The seafood became lost. It added no flavor to the pasta that we could discern. The corn was OK, but the recipe calls for too much of it. We liked the taste and texture of the arugula and herbs with the pasta, but felt that more sauce was needed. To use up the leftovers the next day, I made a garlic butter sauce, to which I added a squeeze of lemon juice.