FRESNO, Calif. (FOX26) —

Our Cooking with Kopi & Elaine segments was our way of keeping Kopi on TV while he was sheltering-at-home.

The segments were so well-received that we decided to have them whip up more goodies for you to try at home.

Keep watching Great Day and check the What's For Dinner? webpage for more recipes.

If you try making this recipe send Kopi a picture or video at KOPI@KMPH.com.

Shrimp Linguine with Herbs, Corn, and Baby Greens

(Adapted from New York Times Cooking, Colu Henry)

Ingredients:

• 12 ounces linguine or spaghetti
• 1 pound large shrimp, peeled and deveined. Tails removed if you prefer.
• Salt and black pepper to taste
• 1/2 cup butter
• 2 cups fresh corn kernels (2-3 ears)
• 3 cloves of garlic, finely sliced
• 1/2 teaspoon red-pepper flakes (optional)
• 1 cup dry white wine (or stock)
• 8 ounces of baby arugula, spinach, or other baby greens.
• 2 cups of fresh herbs (basil and/or mint), roughly chopped

Optional for serving:

• Extra virgin olive oil, fresh lemon juice, and/or grated Parmesan cheese

Directions:

1. In a large pot, bring 6 quarts of salted water to a rolling boil. Add pasta and cook according to package directions until it is just short of al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta but do not rinse.
2. While the pasta is cooking, melt half the butter in a large, deep skillet over medium heat. Add the shrimp and sauté until just cooked through (2-4 minutes.) Remove and set aside.
3. Add corn to the pan and season with salt. Cook, stirring frequently, until browned in spots (4-5 minutes.) Add garlic and red-pepper flakes and cook, stirring frequently for 1 minute.
4. Add the wine and simmer until it is reduced by half, about 3-4 minutes. Add the cooked pasta to the skillet and toss to combine. Add the baby greens by the handful, stirring well between each addition, until wilted, adding some of the reserved pasta water as needed.
5. Add the remaining butter and the shrimp to the pasta and toss until the butter is melted and everything is coated with the sauce. Add more pasta water as needed.
6. Add half of the herbs and toss to combine. Season to taste with salt and pepper. Transfer to a large bowl or serve directly from the skillet. Top with the remaining herbs. Add olive oil, lemon juice, and/or grated Parmesan to serve.