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.
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:
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
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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- 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
- 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.