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Recipe: Shrimp Scampi With Summer Corn and Tomatoes
- Yield: Serves 4
Description
This is a recipe that we make over and over again, because itโs both delicious and easy. Especially when accompanied by pasta, rice, or bread, itโs a meal-in-one. Itโs best made at the end of the summer, when really good fresh corn is available and local tomatoes are bursting with flavor.
Ingredients
Units
Scale
- 1 pound large shrimp, peeled and deveined
- Salt and black pepper
- 2 Tbsps olive oil
- 1 pint cherry or grape tomatoes
- 2 cups fresh corn kernels, from about 4 ears (frozen kernels can be substituted in a pinch)
- 7 garlic cloves, minced
- 3/4 tsp red pepper flakes
- 1/4 cup dry white wine
- 2 Tbsps freshly squeezed lemon juice, plus lemon wedges for serving (optional)
- 5 Tbsps unsalted butter, cut in 5 pieces
- 3 Tbsps chopped parsley
Instructions
- Pat the shrimp dry with paper towels and season with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Add the shrimp and cook until itโs pink and lightly browned in spots, 1โ2 minutes per side. Use a slotted spoon to transfer the shrimp to a plate.
- Add the tomatoes to the skillet with a pinch of salt and black pepper to taste, and cook 3โ4 minutes, stirring occasionally, until they start to blister in spots. Add the corn and cook for another 3โ4 minutes, stirring occasionally, until the tomatoes burst and the corn is golden in spots. Taste, and add more salt and pepper as needed.
- Add the garlic and the red pepper flakes and cook, stirring, until the garlic is fragrant, about 1 minute.
- Reduce the heat to medium, and add the wine and lemon juice, scraping any brown bits from the sides and bottom of the pan. Cook until almost all of the liquid has evaporated, then add the butter and stir until itโs melted. Add the shrimp and its juices, and stir until the shrimp is warmed through.
- Remove the pan from the heat and add the parsley. Taste, and season with more salt and pepper if needed. If desired, serve with lemon wedges for squeezing over.
