Summer Shrimp Scampi With Tomatoes and Corn

by Hilary Gauntt on July 24, 2020

Ali Slagle of the New York Times has been coming up with some amazing recipes lately, and this is my new favorite. A hot skillet blisters the tomatoes and caramelizes the corn, then everything is coated in a garlic lemon butter sauce. Wine, shrimp and herbs complete the dish, all cooked in one pan. I made half this recipe for the two of us, and not a single corn kernel remained. A fifteen minute dinner, especially if you serve it over a package of frozen batasami rice from Trader Joe, which cooks in 3 minutes in the microwave. Pasta or bread would also be great additions.

1 pound large shrimp, peeled and deveined

Kosher salt and black pepper

2 Tbs. extra-virgin olive oil

1 pint cherry or grape tomatoes

2 cups fresh or frozen corn kernels (from 4 ears)

5 garlic cloves, minced

1/2 tsp red pepper flakes

1/4 cup dry white wine

2 Tbs. fresh lemon juice, plus wedges for serving

5 Tbs. unsalted butter, cut into 5 pieces

3 Tbs. chopped parsley or chives, or torn basil leaves

Pat the shrimp very dry and season with salt and pepper. 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.

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. 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.

Add the garlic and pepper flakes and cook, stirring, until you smell garlic, about 1 minute.

Reduce the 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. 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.)

Remove from heat, add the herbs, season to taste with salt and pepper, and serve with extra lemon for squeezing over, if you like. Serves 4.

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{ 2 comments… read them below or add one }

Fran Frost August 24, 2020 at 10:49 am

Hello Casey Family, especially including Jimmy, because without all of you, I don’t think
heronearth.com would exist. I turn to this lovely heart warming website often to help me
move forward through my sadder days without Nick Jr in our lives. The love and hope that is expressed in the many inspirational thoughts is empowering. The compassion and understanding that is expressed in the sharing of recipes as we seek the comfort of food at the end of a long day, is healing.
Gratefully, Fran

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Hilary Gauntt August 24, 2020 at 4:34 pm

Dearest Fran- you made my day with this lovely message. You are such a wonderful cook and I know your family is comforted and blessed by your delicious dinners. I’m honored to think this collection of recipes could assist you. Wishing you continued healing and much Love. Hilary

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