Summer Shrimp Scampi

Shrimp scampi with tomatoes and corn in a blue skillet.

5 from 3 votes

This Summer Shrimp Scampi with tomatoes, corn, and fresh basil is an incredibly fast, company-worthy meal. Gorgeous, delicious, and ready to serve in under 30 minutes!

Prep Time10

Cook Time8

Total Time18

Course: Main Course, Pasta

Cuisine: Italian

Servings:

Calories: 444kcal

Author: Valerie Brunmeier

Ingredients

12 ounces dry penne pasta
1¼ pounds extra large shrimp peeled, deveined, tails removed
Kosher salt and freshly ground black pepper to taste
2 tablespoons extra virgin olive oil
4 garlic cloves minced
1 heaping cup grape or cherry tomatoes assorted colors, halved
1 cup corn kernels fresh or frozen (if frozen, thaw and drain well)
¼ teaspoon crushed red pepper flakes or to taste
¼ cup dry white wine like Pinot Grigio or Sauvignon Blanc
2 tablespoons fresh lemon juice (from 1 lemon) plus lemon wedges for serving (optional)
4 tablespoons butter sliced into pats
3 tablespoons fresh basil sliced or torn
Parmesan cheese shaved or grated, optional for garnish

Instructions

Boil the penne in salted water according to the package directions for al dente. (If cooking in advance, reserve about ¼ cup of the pasta water for later).
Meanwhile, pat the shrimp dry with paper towels and season with salt and pepper, to taste. In a 12-inch skillet or saute pan, heat the olive oil over MEDIUM-HIGH heat. Add the shrimp and cook until lightly seared and nearly cooked through about 1 minute per side. Remove from the heat and use kitchen tongs or a slotted spoon to transfer the shrimp to a plate and set it aside.
Return the skillet to MEDIUM-HIGH heat and add the tomatoes and corn, season with salt and pepper, and cook, stirring occasionally, until the tomatoes start to blister in spots and the corn is tender, about 2 to 3 minutes.
Reduce heat to MEDIUM and add the garlic and red pepper flakes and cook, stirring, about 1 minute.
Add the wine and lemon juice, scraping, to deglaze the bottom of the pan. Cook until the wine is slightly reduced (just slightly, not completely - you want sauce), about 2 minutes, then add the butter and stir until melted. Add the shrimp and any accumulated juices and stir to combine it with the sauce. Add a small amount of pasta water (2 to 3 tablespoons) to help bind the sauce, if neeeded.
Remove from heat and stir in the basil. Season to taste with salt and pepper.
Drain the cooked penne. Serve over penne with Parmesan and lemon wedges on the side.

Notes

If using frozen corn, there is no need to defrost it.

Nutrition