I must admit I have never cooked with radishes before, so this recipe which uses both the radish and the green ends intrigued me. I also added cremini mushrooms because I happened to have them on hand.
Coarse salt and ground pepper to taste
3/4 pound linguine or other long pasta
1/4 cup unsalted butter (you could use margarine or just olive oil)
2 cloves minced garlic
1 large bunch radishes, thinly sliced (I used a mandalin) with greens rinsed well and roughly chopped
1 pound frozen large shrimp, peeled, deveined, and thawed