Linguine With Spicy Shrimp

Not water chestnuts. Watercress. It's a spicy green, like arugula or mustard greens.

Very first thing is cook the pasta, drain & set aside.

That defeats the purpose of "easy" and "quick"

I will actually do that. The watercress texture is unappealing

I would never cook shrimp as long as the pasta will have to cook. I live on the Gulf Coast and I cook shrimp for 3 to at the most 5 minutes, after getting them to "room temp" in a colander under hot water. After that I take off shrimp and cooking liquid in sink full of ice and water, ladle off excess liquid and cool the shrimp as fast as possible to stop cooking using the ice bath and also using a commercial frozen plastic bottle called a soup cooler from restaurant supply. Shrimp should remain in the seasoned cooking water until it cools, then it can be drained, chilled more in a cover container in the refrig.

Yum! ww.arthur-in-the-garden.com

Sounds delicious, will definitely try. I have often found it hard to find watercress at my local grocery, so I would suggest substituting baby spinach leaves if you can't get the watercress.