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.
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.
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