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    Home » Recipes » Seafood Recipes » Summer Shrimp Scampi with Tomatoes, Corn, and Fresh Basil

    Summer Shrimp Scampi with Tomatoes, Corn, and Fresh Basil

    Published: Aug 16, 2020 · Modified: Jan 18, 2023 · by Debra with 6 Comments · 2094 words. About 11 minutes to read this article. · This post contains affiliate links

    Jump to Recipe Print Recipe

    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.

    This post contains affiliate links. If you make a purchase through one of my links, I may make a small commission at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

    This is a mash up of two recipes that I adapted into one. The basic idea is from a summer shrimp scampi with tomatoes and corn from New York Times Cooking, but I flipped the script and used Rick Martinez's classic shrimp scampi recipe from Bon Appétit. Then I added a lot more garlic butter sauce into the whole mix.

    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 the tomatoes and the 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.

    Jump to:
    • 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
    • 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
    • Fresh basil
    • Kosher salt

    How to make shrimp with tomatoes and corn

    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.

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

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

    Butter, a small bowl of white wine, and some garlic cloves.
    1. Measure the wine and get the butter ready.
    2. Zest the lemon and set aside.
    3. Squeeze all the juice from the lemon into a small bowl
    4. Get your red pepper flakes handy.
    5. 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.

    A chef's knife with sliced garlic.

    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.

    Cooked shrimp in a skillet.

    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.

    Finished shrimp scampi in a skillet.

    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.

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    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!
    • You'll feel like you're sitting in a tapas bar in Spain when you make 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.

    Recipe

    Shrimp scampi served over tomatoes and corn, topped with fresh basil on a white plate.

    Summer Shrimp Scampi with Tomatoes, Corn and Fresh Basil

    A simple summer shrimp scampi that's quick and easy, loaded with garlic, butter and amazing summer produce. A one-pan recipe that cooks in about 30 minutes!
    4.50 from 8 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American, Italian
    Diet: Gluten Free
    Keyword: shrimp with corn, shrimp with tomatoes, summer scampi
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Marinating Time: 30 minutes
    Total Time: 50 minutes
    Servings: 4 people
    Calories: 468kcal

    Equipment

    • chef's knife
    • cutting board
    • 12" non-stick skillet
    • silicone spatula
    • mixing bowls

    Ingredients

    • 4 ears fresh corn
    • 10 oz cherry tomatoes about 1 dry pint
    • 1 lb shrimp peeled, tail on
    • 10 cloves garlic divided
    • 4 tablespoon olive oil divided
    • ⅓ cup white wine
    • 5 tablespoon unsalted butter
    • 1 tsp kosher salt
    • juice of one lemon
    • zest of one lemon
    • pinch crushed red pepper flakes
    • fresh basil torn, for garnish
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    Instructions

    Marinate the shrimp

    • Add 1 tablespoon olive oil to a non reactive bowl. Grate in one clove of the garlic and 1 teaspoon salt and mix together. Add the shrimp and toss to coat. Place in the fridge for at least 30 minutes and no more than one hour.

    Cook the Vegetables and Prep the Sauce

    • While the shrimp marinates, prep the sauce ingredients and cook the vegetables.
    • Slice the remaining 8 garlic cloves thinly and set aside. Zest and juice the lemon, and set both aside separately. Measure out ⅓ cup of white wine, cut the 5 tablespoon butter, and get a pinch of red pepper flakes ready.
    • Place a clean kitchen towel on the counter and stand the corn cob upright. Slice the kernels off the cobs and let them fall onto the towel. Scoop up the towel and dump the kernels into a bowl.
    • Heat 1 tablespoon olive oil over medium heat in a large skillet. 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.
    • 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.

    Cook the Shrimp Scampi

    • Be sure to have all of your remaining ingredients prepped and handy, because this part goes really fast.
    • 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.
    • 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.
    • Add the butter, white wine, and lemon juice to the skillet and simmer for about 3 minutes until it thickens slightly.
    • Add 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.
    • Add the shrimp scampi and sauce in the pan to the bowl with the corn and tomatoes. Tear some fresh basil leaves on top. Serve with extra lemon wedges on the side.

    Notes

    • Don't skip the step of marinating the shrimp. It really adds a lot of flavor, and the shrimp is already seasoned perfectly before it even goes into the sauce. Use a microplane grater to get that finely grated garlic all throughout the marinade.
    • I like a LOT of garlic in the sauce! Especially in this recipe, because it gets all mixed in with the corn and tomatoes. If you don't like so much, you can easily cut down on it. 2 - 3 cloves would work fine. 
    • You don't want the tomatoes to all to burst open. If that is happening, turn the heat down. It's okay if one or two of them burst, but you want them to keep their integrity.
    • To cut the corn off the cob, start with the part of the knife closest to your hand, then let the knife glide down the corn cob toward the point of the knife. This is much easier than trying to cut straight down the cob with the middle of the knife. I learned this trick from Jacques Pepin. The man will teach you everything if you only let him. Use a good knife. I love my Global Chef's Knife. I use it pretty much every day for everything! 
    • I like to use little pinch bowls like these to prep my ingredients and have them ready when needed. These were very useful for the white wine butter sauce. 
     
    This post contains affiliate links. If you make a purchase through one of my links, I may make a small commission at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

    Nutrition

    Calories: 468kcal | Carbohydrates: 20g | Protein: 27g | Fat: 31g | Saturated Fat: 12g | Cholesterol: 324mg | Sodium: 1480mg | Potassium: 375mg | Fiber: 2g | Sugar: 6g | Vitamin A: 612IU | Vitamin C: 13mg | Calcium: 181mg | Iron: 3mg

    More Seafood Recipes

    • Low Country Boil
    • Cilantro Lime Shrimp with Tequila Butter
    • Salmon with White Wine Sauce, Peas and Radishes
    • Salmon with Tomatoes and Basil Yogurt Sauce

    Reader Interactions

    Comments

    1. Kira Anson

      October 12, 2022 at 7:55 pm

      5 stars
      Another stunning dinner! Your advice is always exceptional!

      Reply
      • Debra

        October 20, 2022 at 3:44 pm

        Thanks Kira! So glad you liked it!

        Reply
    2. Lorenzo

      July 11, 2021 at 12:04 pm

      5 stars
      Highly articulate. Delicious recipe. Go with her suggestions re the garlic and red peppers

      Reply
      • Debra

        July 12, 2021 at 12:30 pm

        Hi Lorenzo!

        So glad you liked the recipe, and GO TEAM GARLIC!!

        Thanks for reading,

        Debra

        Reply
    3. Brenda Kautz

      August 17, 2020 at 8:33 am

      Deb’s recipes are always so simple, yet bursting with flavor. She has a unique flair for using fresh ingredients that most of us have in hand. Love this website!

      Reply
      • Debra

        August 19, 2020 at 1:20 pm

        Oh Brenda, you are so sweet! I'm so glad you enjoyed it. That is my goal: to make things simple yet flavorful.

        Thanks for reading and trying my recipes!

        Debra

        Reply

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    Hi, I'm Debra! I love to cook and eat and travel, and cook the things I eat when I travel! I'm a detail-oriented Virgo, so it's my jam to simplify recipes and break them down into easy to follow steps. I help you bring the world to your table!

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    Hi, I'm Debra! I love to cook and eat and travel, and cook the things I eat when I travel! I'm a detail-oriented Virgo, so it's my jam to simplify recipes and break them down into easy to follow steps. I help you bring the world to your table!

    More about me →

    Subscribe To My Enewsletter

    Get my new, and tried and true, recipes delivered to your inbox! Subscribe now!

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    • Romaine Hearts Salad with Blue Cheese, Pears, and Pecans
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