Buttery Shrimp and Radish Pasta

Buttery Shrimp and Radish Pasta

Prep Time: 15 minutes
Total Time: 35 minutes

  • 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.

    From Martha Stewart Living Magazine

    Ken's Rating: ***

    Chalsea's Rating: *1/2

    Normally Martha's amazing, but she done me wrong here. Pasta - good. Shrimp - good. Radishes - good. All three together in this recipe - not so good. Unless you like to eat bowls full of salt and wash it down with melted butter, I would NOT recommend this recipe without some major changes. Ooof. Just not good.