Summer Shrimp Scampi With Tomatoes and Corn
Updated June 5, 2024
David Malosh for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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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
Nutritional analysis per serving (4 servings)
25 grams carbs; 221 milligrams cholesterol; 402 calories; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 10 grams saturated fat; 23 grams fat; 3 grams fiber; 758 milligrams sodium; 27 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
Add the garlic and red-pepper flakes and cook, stirring, until you smell garlic, about 1 minute.
- Step 4
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. 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.)
- Step 5
Remove from heat, add the herbs, season to taste with salt and pepper, and serve with extra lemon for squeezing over, if you like.
Private Notes
Comments
So I just made this for a late lunch/early dinner.... literally the best meal I’ve had all year hands down. I saw the pic on Instagram last week and saved it to my library. I already had all of the ingredients in my fridge except I substituted the white wine for a Spanish Garnacha Rose which was divine. I also added in red onions to merge with the sweetness of the corn. Also I subbed out the cherry tomatoes for tomatoes on the vine. Topped over linguini and capellini. Summer magic at its best!
Absolutely delicious. To simplify the prep a bit, start with the tomatoes in the olive oil. When they blister, push them to one side and add the corn. When it's browning nicely, push it to one side and add the shrimp and garlic. When they're done, proceed with the wine and butter. I served it over penne pasta, which was a nice added texture.
This was a lovely summer meal that came together really quickly. Since I was trying to a weeknight healthy meal, I cut back on the butter, and I am sure it would be even more decadent and saucy with it. Still, great flavor and it felt like a special meal for a hectic COVID Monday workday.
Absolutely delicious. All of the ingredients blended so nicely and the butter sauce, as my mother would say when she loved a dish, was "out of this world." Thank you Ali!
super good. I followed the suggestion of @Elizabeth K and switched the cooking order: tomatoes, then corn, then garlic and shrimp. I oly used 2 TBSP butter and it was plenty!
An easy meal with a sweetness from fresh corn and shrimp. I'll use cherry tomatoes next time and a bit more wine. Don't skimp on any of the ingredients, they're all integral. I served with pasta.