Summer Shrimp Scampi

This is shrimp scampi dressed for summer. Sweet corn, blistered cherry tomatoes, garlic, butter, white wine, and plenty of fresh herbs turn the classic into something brighter, juicier, and even more satisfying.

It’s buttery and garlicky in all the right ways, but the tomatoes and corn keep it fresh enough for a hot summer night.

Yield: About 8 cups

Servings: 6

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Ingredients

• 1½ pounds shrimp, peeled and deveined

• Kosher salt

• Freshly cracked black pepper

• Extra-virgin olive oil

• 1½ pints cherry tomatoes

• Kernels from 3 ears sweet corn

• 5 garlic cloves, thinly sliced

• Big pinch of red pepper flakes

• ¼ cup dry white wine

• Juice of ½ lemon

• 5 tablespoons unsalted butter, cut into pieces

• 1 pound long pasta, such as linguine, spaghetti, or bucatini

• Chopped fresh parsley

• Chopped fresh chives

• Lemon wedges, for serving

Instructions

1. Bring a large pot of generously salted water to a boil for the pasta.

2. Pat the shrimp dry with paper towels and season with salt and black pepper.

3. Heat a generous drizzle of olive oil in a large skillet over medium-high heat. Add the shrimp and cook for about 2 minutes per side, until pink and lightly golden. Transfer to a plate and set aside.

4. Cook the pasta according to package directions until al dente. Reserve 1 cup pasta water, then drain.

5. In the same skillet, add the cherry tomatoes, season with salt and pepper, and cook for about 5 minutes, until they begin to blister and soften.

6. Add the corn and cook for another 5 minutes. Stir in the garlic and red pepper flakes and cook for another minute.

7. Reduce the heat to medium and add the white wine and lemon juice, scraping up any browned bits from the bottom of the pan. Let the liquid reduce slightly.

8. Add the butter a few pieces at a time, stirring until melted and the sauce comes together.

9. Return the shrimp to the skillet and cook for another 1–2 minutes, just until warmed through.

10. Add the shrimp, tomato, and corn mixture to the pasta and toss to combine. Add reserved pasta water as needed to loosen the sauce and help everything coat the noodles.

11. Stir in the parsley and chives, then taste and adjust seasoning.

12. Serve with lemon wedges and an extra drizzle of olive oil if you’d like.

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Serving Suggestions

Serve with:

• A simple arugula salad

• Garlic bread or warm focaccia

• Grilled zucchini

• Roasted asparagus

• Extra lemon wedges

• A crisp white wine

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Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat gently over low heat with a splash of water or broth. Be careful not to overheat the shrimp, since they can turn rubbery pretty quickly.

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Maddie's Tip

Don’t overcook the shrimp. Pull them from the pan as soon as they’re pink and just cooked through—they’ll get another minute in the sauce at the end.

And save that pasta water. A splash of it is what helps bring the buttery sauce back together if it starts to look greasy or separated.