Summer is the perfect time to enjoy fresh, vibrant flavors, and this Summer Shrimp Scampi with Tomatoes and Corn is the epitome of summery deliciousness. This recipe elevates the classic scampi by incorporating the sweetness of corn and the juicy burst of ripe tomatoes, creating a dish that's both light and satisfying. Forget heavy, wintery sauces – this recipe is all about showcasing the natural sweetness of the seafood and seasonal produce.
What makes this Summer Shrimp Scampi different?
Unlike traditional scampi recipes that often rely on heavy butter and cream, this version embraces a lighter, brighter approach. The addition of sweet corn and juicy tomatoes provides a delightful counterpoint to the savory shrimp, creating a balanced and refreshing taste. The use of fresh herbs adds a layer of aromatic complexity, completing this summery culinary masterpiece.
How to make the perfect Summer Shrimp Scampi: A step-by-step guide
Ingredients:
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup cherry or grape tomatoes, halved
- 1 cup fresh corn kernels (from about 2 ears)
- 1/4 cup dry white wine (optional, can substitute with chicken broth)
- 2 tablespoons lemon juice
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh basil
- Salt and freshly ground black pepper to taste
- Red pepper flakes (optional, for a touch of heat)
- Cooked pasta or crusty bread, for serving
Instructions:
- Prep the Shrimp: Pat the shrimp dry with paper towels. This helps them brown nicely. Season generously with salt and pepper.
- Sauté the Aromatics: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant. Be careful not to burn the garlic.
- Add the Vegetables: Add the halved tomatoes and corn kernels to the skillet. Cook for 3-5 minutes, stirring occasionally, until the tomatoes begin to soften and the corn is slightly tender.
- Deglaze (Optional): If using white wine, add it to the skillet and let it simmer for a minute or two, scraping up any browned bits from the bottom of the pan. If omitting wine, proceed directly to the next step.
- Cook the Shrimp: Add the shrimp to the skillet and cook for 2-3 minutes per side, until they turn pink and opaque. Don't overcrowd the pan; work in batches if necessary.
- Finish the Dish: Stir in the lemon juice, parsley, and basil. Season with salt, pepper, and red pepper flakes (if using) to taste.
- Serve: Serve immediately over cooked pasta (linguine or spaghetti work well) or alongside crusty bread to soak up the delicious sauce.
Frequently Asked Questions (FAQs)
Can I use frozen shrimp?
Yes, you can use frozen shrimp, but make sure to thaw them completely before cooking. Pat them dry with paper towels to remove excess moisture.
What kind of pasta is best for this recipe?
Linguine or spaghetti are classic choices, but you can use any pasta you prefer. Consider using a thinner pasta that will hold the sauce well.
Can I add other vegetables?
Absolutely! This recipe is easily adaptable. Zucchini, bell peppers, or asparagus would all be delicious additions. Add them along with the tomatoes and corn.
What if I don't have white wine?
You can omit the white wine entirely or substitute it with an equal amount of chicken broth or even just more lemon juice for extra brightness.
How can I make this recipe spicier?
Add more red pepper flakes or a pinch of cayenne pepper for extra heat. You could also add a finely diced jalapeño pepper along with the garlic.
Can I make this ahead of time?
It's best to serve this Summer Shrimp Scampi immediately after cooking, as the shrimp can become tough if overcooked or reheated. However, you can prepare the vegetables and sauce ahead of time and cook the shrimp just before serving.
This Summer Shrimp Scampi with Tomatoes and Corn is a simple yet elegant dish that's perfect for a weeknight dinner or a casual summer gathering. The bright flavors and fresh ingredients make it a true celebration of summer's bounty. Enjoy!
