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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.

Spicy Lemon Butter Shrimp Scampi with Herbed Corn | halfbakedharvest.com

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.

Spicy Lemon Butter Shrimp Scampi with Herbed Corn | halfbakedharvest.com

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.

Spicy Lemon Butter Shrimp Scampi with Herbed Corn | halfbakedharvest.com

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!

Spicy Lemon Butter Shrimp Scampi with Herbed Corn | halfbakedharvest.com

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.

Spicy Lemon Butter Shrimp Scampi with Herbed Corn | halfbakedharvest.com

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.

Spicy Lemon Butter Shrimp Scampi with Herbed Corn | halfbakedharvest.com

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

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6
Calories Per Serving: 429 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

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.
Spicy Lemon Butter Shrimp Scampi with Herbed Corn | halfbakedharvest.com

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Comments

  1. Can I sub the basil pesto for something else?

    Would the dish fall apart without it?

    I have all the ingredients but that one!

    1. Hey Marlene,
      You could skip the pesto here. I hope you love this recipe, please let me know if you give it a try! xTieghan

    1. Hey Emma,
      Awesome! Love to hear that this recipe was enjoyed and truly appreciate you giving it a try! I used Delallo Spirali. xTieghan

  2. 5 stars
    This was a smash hit!!! I added some grape tomatoes and it was delicious. A total celebration of the end of summer! My fiancée recently surprised me with your cookbook (after I name dropped it a few times!) and I am so excited to cook my way through it.

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