Summer is the perfect time for light, flavorful meals, and this Summer Shrimp Scampi with Tomatoes and Corn is a dish that truly captures the essence of the season. Juicy shrimp, sweet corn, and ripe tomatoes come together in a garlicky, buttery sauce that's both simple and elegant. This recipe is perfect for a weeknight dinner or a casual summer gathering. It's also incredibly versatile; feel free to adjust the ingredients to your liking and what's fresh at your local farmers market.
What Makes This Shrimp Scampi Different?
While traditional scampi often features pasta or bread, this recipe embraces the freshness of summer produce. The addition of sweet corn and juicy tomatoes elevates the dish, creating a vibrant and satisfying meal that's lighter than its heavier counterparts. The use of fresh herbs further enhances the summery flavors.
Ingredients You'll Need:
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup fresh or frozen corn kernels
- 1 pint cherry or grape tomatoes, halved
- 1/4 cup dry white wine (optional, can substitute with chicken broth)
- 4 tablespoons butter
- 1/4 cup chopped fresh parsley
- 2 tablespoons lemon juice
- Salt and freshly ground black pepper to taste
Instructions:
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Prep the Shrimp: Pat the shrimp dry with paper towels. This helps them brown nicely. Season generously with salt and pepper.
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Sauté the Aromatics: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds, until fragrant, being careful not to burn it.
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Add the Veggies: Stir in the corn and tomatoes. Cook for 3-5 minutes, until the tomatoes begin to soften slightly.
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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. If omitting wine, proceed to the next step.
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Cook the Shrimp: Add the shrimp to the skillet and cook for 2-3 minutes per side, until they turn pink and opaque.
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Finish the Sauce: Stir in the butter, parsley, and lemon juice. Cook for another minute, allowing the sauce to thicken slightly. Season with salt and pepper to taste.
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Serve: Serve the shrimp scampi immediately, optionally over pasta or rice, or simply enjoy it as is.
Frequently Asked Questions (FAQs):
Can I use frozen shrimp?
Yes, you can absolutely use frozen shrimp. Make sure to thaw them completely before cooking, and pat them dry with paper towels to remove excess moisture.
What kind of wine is best for this recipe?
A dry white wine like Sauvignon Blanc or Pinot Grigio works well. However, the wine is optional and can be omitted entirely or substituted with chicken broth for a non-alcoholic version.
Can I add other vegetables?
Absolutely! This recipe is very adaptable. Feel free to add other summer vegetables like zucchini, bell peppers, or asparagus. Just add them along with the corn and tomatoes.
How do I store leftovers?
Store leftover shrimp scampi in an airtight container in the refrigerator for up to 3 days.
Can I make this recipe ahead of time?
While it's best served fresh, you can prepare the vegetables and sauce ahead of time. Just cook the shrimp right before serving to ensure they remain tender and juicy.
Tips for the Best Summer Shrimp Scampi:
- Don't overcrowd the pan: Cooking the shrimp in batches ensures they brown properly and don't steam.
- Use fresh herbs: Fresh parsley adds a vibrant flavor that dried parsley can't replicate.
- Adjust the seasoning to your taste: Feel free to add more garlic, lemon juice, or pepper to suit your preferences.
- Serve immediately: This dish is best enjoyed hot and fresh off the stove.
This Summer Shrimp Scampi with Tomatoes and Corn is a delightful summer dish that is sure to impress your friends and family. Enjoy!
