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Summer Shrimp Scampi with Tomatoes and Corn

Summer Shrimp Scampi with Tomatoes and Corn

Shrimp, garlic, butter, and lemon make for a classic combination, and when you add tomatoes and corn into the mix, you get a delightful summery shrimp scampi that's prepared in a single skillet. A hot pan ensures the tomatoes blister and the corn caramelizes, creating a flavorful base before being enveloped in a rich garlic-lemon butter sauce.
This dish is satisfying on its own, but if you feel like pairing it with pasta or bread, they would certainly complement the flavors beautifully.
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Total Time 15 minutes
Servings 4

Ingredients
  

  • 1 pound large shrimp peeled and deveined
  • Kosher salt and black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 pint cherry or grape tomatoes
  • 2 cups fresh or frozen corn kernels from 4 ears
  • 5 garlic cloves minced
  • ½ teaspoon red-pepper flakes
  • ¼ 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

Instructions
 

  • Begin by patting the shrimp very dry and seasoning them with salt and pepper. In a large (12-inch) skillet, heat the olive oil over medium-high heat. Add the shrimp and cook until they turn pink and develop a light golden color in spots, approximately 1 to 2 minutes per side. Use a slotted spoon to transfer the cooked shrimp to a plate.
  • Next, add the tomatoes to the skillet, season them with salt and pepper, and cook, stirring only occasionally, until they begin to blister in spots, which should take around 3 to 4 minutes. Then, add the corn, season with salt and pepper again, and cook, stirring occasionally, until the tomatoes burst and the corn takes on a golden hue in spots, another 3 to 4 minutes.
  • Finally, add the minced garlic and red-pepper flakes into the skillet and cook, stirring constantly, until the aroma of garlic fills the air, approximately 1 minute.
  • Lower the heat to medium and pour in the wine and lemon juice, ensuring to scrape any browned bits from the bottom of the pan. Allow the mixture to simmer until it's nearly evaporated, then add the butter and stir until fully melted. Return the cooked shrimp along with any accumulated juices to the skillet and stir until warmed through. If the sauce appears greasy, simply add 1 or 2 teaspoons of water and stir until it emulsifies.
  • Once done, remove the skillet from the heat and stir in the chopped herbs. Season the dish to your taste with salt and pepper. Serve hot, accompanied by extra lemon wedges for squeezing over the dish, if desired.