Summer Shrimp Scampi with Tomatoes, Corn, and Fresh Basil

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A simple summer shrimp scampi recipe that's quick and easy, loaded with garlic, and features all of the amazing summer tomatoes and corn. A one-pan recipe that cooks in less than 30 minutes!

A plate of shrimp scampi with tomatoes and corn surrounded by corn kernels, shrimp tails and basil leaves.

Truth be told, I can eat corn on the cob slathered in butter just about every day in the summer. Yes, I do think my husband gets sick of it. So, behold this shrimp with corn (and tomatoes!) that still gets all of that butter satisfaction!

And let's not forget about tomatoes and basil. If it grows together, it goes together, so you've got all three in this plate of summer sunshine. The garlic sauce from the shrimp drizzles down and coats all of the corn and tomatoes, too. It's saucy! And I like it.

On those occasions when you're looking for the classic version, try my Easy Shrimp Scampi Recipe. And you all know that corn is one of my favorite ingredients, if you agree, try these Corn Cakes or a Fresh Corn Salad.

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Shrimp with tomatoes and corn is a quick and easy one pan meal!
Ingredients you'll need
How to make shrimp with tomatoes and corn
FAQ
What to serve alongside shrimp with tomatoes and corn
More shrimp recipes
Recipe

Shrimp with tomatoes and corn is a quick and easy one pan meal!

Ready in about 30 minutes!
Made all in one skillet for easy cleanup.
Quick prep: Just slice some garlic and cut corn off the cob.
Full of all the fresh flavors of summer!
It's gluten free!

Lemons, cherry tomatoes, and a small bowl of crushed red pepper.

Ingredients you'll need

Shrimp: Large or extra large, about 25-35 per pound. You'll want them peeled with tail-on for cooking, but you can choose to buy them already peeled or peel them yourself based on the price.
Unsalted butter
Juice and zest of one lemon: I always want to use the zest if I'm using the juice!
Garlic
White wine: I like a pinot grigio or sauvignon blanc. Nothing too sweet or too heavy. Don't use an expensive wine, but use one you would drink.
Crushed red pepper
Fresh corn on the cob: Cutting the corn fresh from the cob makes all the difference in the flavor of this recipe!
Cherry tomatoes: You could use cherry tomatoes or grape tomatoes for this recipe.
Fresh basil
Kosher salt

How to make shrimp with tomatoes and corn

Recipe adapted from NYT cooking and Rick Martinez.

Step 1: Marinate the shrimp

A microplane grater with garlic sits atop a glass bowl filled with olive oil and salt.

Add the olive oil and salt to a non-reactive bowl. Using a Microplane grater, grate two cloves of garlic into the bowl, then whisk together.

A glass bowl filled with raw shrimp marinating in olive oil and garlic.

Add the shrimp to the marinade, toss to combine, and refrigerate for at least 30 minutes, but no longer than one hour. While the shrimp marinates, prep the rest of the ingredients.

Several ears of fresh corn with the husks peeled back.

Step 2: Cut the corn off the cob

I learned this method from Jacques Pepin. The man will teach you everything if you only let him.

Use a good knife and start with the part of the blade nearest the handle, and let it glide down the corn toward the point.

Do not set the middle of the blade at the top of the cob and try to slice straight down. You'll get a lot of resistance. The trick is to let the knife do the work like it's supposed to.

Four photos of a woman's hand holding a knife showing how to cut corn off the cob.

Turns out there's a reason that knives are long and shaped the way they are! Different sections of the knife do a different job and they all work together.

Do this over a kitchen towel and let the corn kernels fall onto it. It's still going to spatter all over your backsplash so just accept this and get on with it. Then just pick up the towel and dump the kernels into a bowl and set aside.

Butter, a small bowl of white wine, and some garlic cloves.

Step 2: Prep the ingredients you need to make the sauce

Once you start cooking the shrimp, this will go really quick.

Measure the wine and get the butter ready.
Zest the lemon and set aside.
Squeeze all the juice from the lemon into a small bowl
Get your red pepper flakes handy.
Slice the garlic thinly

I like to use little glass pinch bowls like these when I'm prepping to hold ingredients so everything is ready when I need it.

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PREP TIP I want a LOT of garlic in my shrimp scampi, so I used 8 cloves here. Feel free to use a little less if you prefer. Same goes for the amount of crushed red pepper you add. I like to slice it thinly because it gets creamy and melty this way, it's not harsh or sharp and it doesn't burn as easily.

Cooked cherry tomatoes in a large skillet.

Step 3: Cook the tomatoes

Place a large, deep skillet over medium high heat, and add 1 tablespoon of olive oil. Once the oil is hot, add the cherry tomatoes and let them sizzle until they start to get soft and start to collapse and wrinkly, about 3 - 4 minutes.

You don't want them all to burst open. If that is happening, turn the heat down.

Corn and cherry tomatoes in a large skillet.

Step 4: Cook the corn

Add the corn to the skillet and cook until it's heated through, about 3 - 4 more minutes. Season the mixture with salt and put it in a serving bowl.

Step 5: Par-cook the shrimp

In the same skillet, heat 2 tablespoon of olive oil over medium. Add the shrimp in one layer and cook until they are just barely pink, about one minute, then flip for one minute more. Quickly remove the shrimp to a plate with a slotted spoon or tongs, leaving the oil and juices behind.

Garlic slices with crushed red pepper and olive oil in a skillet.

Step 6: Make the garlic butter sauce

Add the garlic and crushed red pepper flakes to the skillet and cook until the garlic is softened and fragrant, but not brown, about 2 minutes.

Butter melting in a skillet with sliced garlic, crushed red pepper, and white wine.

Add the butter, white wine, and lemon juice to the skillet and simmer for about 3 minutes until it thickens slightly.

Step 7: Finish cooking the shrimp

Put the shrimp back into the skillet, stir to coat with the sauce, and cook for about 2 more minutes until it's cooked all the way through. Stir in the lemon zest.

Pour the shrimp and sauce in the pan on top of the corn and tomatoes. Tear some fresh basil leaves on top. Serve with extra lemon wedges on the side.

FAQ

What is scampi?

Technically, scampi is the Italian word for langoustines which are sort of tiny lobsters, it's not actually the name of the sauce. Languoustines are traditionally cooked in a garlic and white wine sauce. Shrimp scampi is a creation of Italian-American immigrants who used shrimp in place of langoustines, but used the traditional preparation, so they kept both words. It also has lots of variations, so feel free to riff on it and add your own touches of herbs or veggies like I've done here.

What is scampi sauce made of?

Scampi is a very simple shrimp recipe, the sauce is made with white wine, butter, garlic, fresh lemon, and crushed red pepper.

What to serve alongside shrimp with tomatoes and corn

Well, the tomatoes and corn are kind of a side dish already, so maybe you only need crusty bread. BUT, I think a salad or something sweet with more incredible summer ingredients would go nicely.

Start on a light note with a Strawberry Arugula Salad with Basil and Mint.
Keep it Italian and serve a Peach Salad with Prociutto and Basil Vinaigrette.
A Peach Crumble is the ultimate summer dessert.
You won't believe how easy it is to make this Plum Upside Down Cake.

More shrimp recipes

For another variation on scampi, try Cilantro Lime Shrimp with Tequila Butter. It swaps the white wine for tequila and the lemon for lime and cooks fast!
Baja Shrimp Tacos are so quick and easy, and can be zhuzhed up with all kinds of toppings!
You'll feel like you're sitting in a tapas bar in Spain when you make Spanish Garlic Shrimp (Gambas al Ajillo) You can cook and serve in the same pan.
If you have leftover garlic shrimp, use them to make Shrimp Salad with Romaine, Cherry Peppers, and Lemon-Garlic Dressing.

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