Summer Shrimp Scampi with Tomatoes & Corn

This summery version of shrimp scampi is an amazing upgrade of this classic dish. Best of all, it is prepared in one pan. 🙂

This recipe was adapted from The New York Times, contributed by Ali Slagle; I modified the proportions. I served it over pasta, but it could also be served with crusty bread. Delicious.

Yield: 4 to 6 servings

  • 1 pound large shrimp, peeled and deveined (I used 21 to 25 shrimp per pound)
  • Kosher salt and black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 pint cherry or grape tomatoes
  • 2 (or more) cups fresh or frozen corn kernels (from 4 to 5 ears)
  • 7 large garlic cloves, minced (I used my special CSA hard neck garlic)
  • 1/2 teaspoon red-pepper flakes
  • 1/4 cup dry white wine
  • 2 tablespoons fresh lemon juice (from 1 lemon), plus wedges for serving (optional)
  • 5 tablespoons unsalted butter, cut into 5 pieces
  • 3 tablespoons chopped parsley or chives, or torn basil leaves
  • 12 to 16 oz linguini fini, spaghetti or bucatini, for serving, if desired
  • crusty bread, for serving, if desired
  1. If serving over pasta, prepare per the package directions while the rest of the dish is being prepared.
  2. Pat the shrimp very dry and season with salt and pepper.
  3. In a large (12-inch) skillet, heat the olive oil over medium-high. Add the shrimp and cook until pink and lightly golden in spots, 1 to 2 minutes per side. Use a slotted spoon to transfer the shrimp to a plate.
  4. Add the tomatoes to the skillet, season with salt and pepper, and cook, stirring just once or twice, until they start to blister in spots, 3 to 4 minutes.
  5. Add the corn, season with salt and pepper, and cook, stirring just once or twice, until the tomatoes burst and the corn is golden in spots, 3 to 4 minutes.
  6. Add the garlic and red-pepper flakes and cook, stirring, until you smell garlic, about 1 minute.
  7. Reduce heat to medium, and add the wine and lemon juice, scraping any brown bits from the bottom of the pan. Cook until nearly evaporated, then add the butter and stir until melted.
  8. Add the shrimp and its juices and stir until warmed through. (If the sauce breaks and looks greasy, add 1 or 2 teaspoons of water and stir until emulsified.)
  9. Remove from heat, add the herbs, season to taste with salt and pepper, and serve with extra lemon for squeezing over, if you like.
  10. Serve over pasta or with crusty bread, if desired.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

7 responses to “Summer Shrimp Scampi with Tomatoes & Corn

  1. Mari Allen

    I saved the recipe from the NYT and was planning to make it tomorrow night. Now I’m making your version instead!!

    I’ve been trying to make at least one recipe a week from the Home section.

    Hugs to you all!! ❤️

    ________________________________

  2. There’s my shrimp dinner. 🍃🍤

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