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Simple and quick, this Spicy Lemon Butter Shrimp Scampi with Herbed Corn is going to be your new go-to. Herbed brown butter corn with garlic and wine is simmered together with shrimp then mixed together with pesto. Everything is served over fresh pasta for a simple, delicious late summer dinner. Best for when you’re in need of a 30-minute dinner, but also need to impress your guests with something delicious. This dish is easy enough for a weeknight, and fancy enough for the weekend.
I know I’ve been saying this a lot lately, but I’m really leaning into these late summer recipes. I’m trying to use up every last bit of the summer produce. With corn at its best right now, this simple shrimp scampi will be on repeat for the next few weeks.
It’s 100% not your traditional shrimp scampi. But it does include all the things we love most about a good scampi recipe…lots of butter, garlic, and lemon. And the addition of all that late summer corn makes this just that more flavorful.
This shrimp comes together fast, here are the details…
I like to start with the corn. Cook it in the butter with garlic and shallots, allowing the butter to turn slightly golden brown.
To give the dish a little more flavor, I love to add a pinch of chili powder and cayenne. It pairs so wonderfully with the corn and shrimp.
When the corn is looking nice and golden, add in the shrimp. Give it a nice toss all around in the butter. Next, pour in some wine and lemon juice. Let everything simmer together until the shrimp is pink and cooked throughout.
While the shrimp is cooking, I usually boil up some pasta for serving. You could also serve this simply with crusty bread. Personally, I love it with both the pasta and bread together.
Delicious!
Finish it up
When the shrimp is pink, stir in that basil pesto. Then spoon the shrimp and all that wonderful sauce over the pasta and give everything a nice toss.
Top with fresh herbs and dinner is complete. It doesn’t take more than thirty minutes and it’s made all in one pan!
What I love most about this recipe is that not only is this pasta dinner quick and easy, it’s also perfect for any night of the week. Whether it’s a busy Wednesday night, or a laidback Saturday with friends and a glass of wine.
It’s also easily adaptable. Use corn now while it’s in season, but come fall, try using brussels sprouts or mushrooms.
One thing that is very important though…don’t skimp on the fresh herbs, the butter, or the lemon. And be sure to finish each bowl off with a little fresh black pepper and flaky sea salt. Yum!
And wine and bread on the side just make everything better…just an idea.
Looking for other quick shrimp recipes, try these:
Spicy Garlic Lemon Butter Shrimp with Parmesan Corn Polenta
Spicy Southern Style Shrimp with Lemon Basil Orzo
Sheet Pan Jalapeño Pineapple Shrimp Tacos with Cilantro Garlic Sauce
Lastly, if you make this spicy lemon butter shrimp scampi with herbed corn, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Spicy Lemon Butter Shrimp Scampi with Herbed Corn
Servings: 6
Calories Per Serving: 576 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 pound dry pasta
- 2 tablespoons extra virgin olive oil
- 1 stick (8 tablespoons) salted butter
- 1 shallot, chopped
- 6 cloves garlic, chopped
- 3 ears corn on the cob, kernels removed
- 2 tablespoons fresh thyme leaves
- 1/2-1 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- kosher salt and black pepper
- chili flakes
- 1 1/2 pounds raw shrimp, peeled and deveined
- 1/2 cup dry white wine,
- juice from 1 lemon
- 1/4 cup basil pesto
- 2 tablespoons fresh chopped chives
Instructions
- 1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and toss with olive oil. 2. Meanwhile, melt together the butter, garlic, and shallots. Cook 1 minute, until the garlic is fragrant. Add the corn, thyme, chili powder, cayenne, chili flakes, and season with salt and pepper. Cook until the butter begins to brown around the corn, about 3-4 minutes. 3. Stir in the shrimp, tossing with the butter. Pour in the wine and lemon juice, bring to a boil. Cook until the shrimp is pink, 4-5 minutes. Remove from the heat and stir in the pesto and chives. 4. Divide the pasta between bowls. Spoon the shrimp and sauce over the pasta and give it a nice toss. Serve topped with fresh basil and thyme.
I made this last night. It was delicious! My husband is a big fan of both corn and scampi so combining them was a big treat for him. I will be making it again.
Hi Dawn,
I appreciate you trying this recipe and your review, so glad it was delish! xT
We loved this one. Spicy enough for you to feel that touch of heat, but not overpowering enough that my kids couldn’t eat it (they LOVED it). I love pasta but hate when it’s so heavy. This was light and delicious.
Thank you so so much for trying out this recipe! So glad you enjoyed it! xT
This was amazing! My new favorite recipe to use fresh Minnesota corn on the cob – peaches and cream variety. I added prosciutto (to use it up). With or without it, the blend of flavors are perfection, and I can’t wait to eat the leftovers! Such a delicious summer pasta!
Amazinggg! Love to hear this! Thank you! xT
This was amazing! Made it at the beach for a family dinner with fresh shrimp and added in some tilapia. Eating this was the quietist my family has ever been around the dinner table because we were all so focused on eating! Very quick and simple too. Will definitely make again!
Hey Katherine,
Happy Wednesday!! I am thrilled to hear that this recipe turned out well for you, thanks a lot for making it! xx
This recipe is amazing, easy enough to ake for weeknight dinner. I made some minor changes because didn’t have some of the herbs that the recipe called for and next time will make with but this is a keeper! Fyi. I used TJ brown quinoa pasta and it worked beautifully.
This is a keeper!
Hi Michelle,
Happy Friday!!🍪🍦 Thanks so much for trying this recipe and sharing your feedback, so glad to hear that it turned out well for you! xT
Such a great easy week night recipe! I had to make so with what I had, no pesto but subbed in fresh basil, dill, and crème frache. So good!
Hi Anna,
Happy Monday!! Love to hear that this recipe turned out well for you, thanks so much for making it! xT
Everyone loved this when I made it last night! We were surprised it was barely spicy, though. And I had used the full teaspoon of chili powder (Penzey’s medium hot) and full 1/4 teaspoon of cayenne plus hot pepper flakes. I’ll up the cayenne and pepper flakes next time. There will definitely be a next time!
Thanks so much Amy!! I appreciate you making this recipe and sharing your feedback, so glad to hear the dish was a hit! xT
Amazing! We make this often, it’s a family fave
Hey Loren,
Happy Monday!! So glad to hear that this recipe turned out well for you, thanks so much for making it! xx
I have made this wonderful lemon butter shrimp scampi 3 times in the last few weeks, it is absolutely delicious!! Twice it was for company – and they loved it too! Next time I make it I will up the wine and butter just a bit, to try and get more of the yummy sauce. This one is a keeper for sure!
Hi Jean,
Happy Monday!! I am delighted to hear that this recipe was tasty for you! Thanks for making it:) xx
I don’t have access to fresh corn. Would frozen be ok?
Hey Serena,
Totally, that would be just fine for you to use:) I hope you love the recipe! xx
This recipe is outstanding! I have made it numerous times. Sweet corn and fresh herbs are in abundance right now. Perfect recipe for September! Thank you again for another amazing recipe!
Hi Tracey,
Happy Friday!! I am thrilled to hear that this recipe was a hit, thanks a bunch for giving it a go!? xT
Stunning recipe. So nicely balanced. I added a touch more pesto just because I like it so much and of course lots of cracked black pepper and parmesan on top. Great recipe. Can’t wait to make it again.
Hey Alexa,
Fantastic! I am delighted to hear that this recipe was tasty for you, thanks for making it and sharing your review:) xx
Of course, another winner of a recipe!! Grated 2 zucchini and added it to butter to melt in – just to up the hidden veggie factor. Added some pasta water and parm also. Kids loved it and we all love your recipes!
Hi Becca,
Amazing!! Thanks a lot for trying this dish and sharing your feedback, I love to hear that it was tasty for you! xT
This dish was truly delish. The only thing I changed was to serve it over grits instead of pasta. The pesto stirred in at the end really put it over the top!
Hi Janet,
Thanks so much for making this dish and sharing your review, I am so glad to hear it was enjoyed! Have a great weekend:) xx
Really yummy!
Added in some bay scallops 1/2 and 1/2 with shrimp
Hi Nancy,
Perfect! I appreciate you making this recipe and sharing your review, I love to hear that it was a hit! xxT
This is the first of your recipes I’ve made in a while…it was fantastic! Came together so quickly and so flavorful. Love!
Hi Jeanne,
Perfect! I appreciate you making this recipe and sharing your review, I love to hear that it was a hit! xxT