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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 adore the pairing fish and lemon <3
Miki x
https://www.littletasteofbeauty.com/
Thanks so much!
I made this tonight and it is absolutely delicious! I will definitely be making again, thanks for a great recipe!
Hey Sally,
Happy Friday! I am delighted to hear that this recipe was enjoyed! Thanks a lot for making it. xTieghan
It was delish!!! Easy peasy! I made with Rigatoni and worked out perfectly.???
Hey Deborah,
Awesome! Thanks a lot for making this recipe and sharing your feedback. I’m glad it was enjoyed! xTieghan
I made this last night for the family. My super picky 10 year old son said it was his favorite meal and then he could eat it every night! Thank you for all of your recipes I love them all!
Hey Sarah,
Awesome! Thanks a lot for making this recipe and sharing your feedback. I’m glad it was enjoyed! xTieghan
This looks so good, but I feel like the great dollop of pretty full-on basil pesto would drown out the delicious, quite subtle flavours of shrimp, corn, wine, thyme, butter, lemon and so on – have you made it without? I feel like it would be better.
Delicious. Nice blend of flavors
Hey Janet,
Awesome! Thanks a lot for making this recipe and sharing your feedback. I’m glad it was enjoyed! xTieghan
Hey Clare,
If pesto isn’t your thing, you can totally skip it. I hope you love this recipe, please let me know if you give it a try! xTieghan
Just watched you make this on Stories and came here for the full recipe. It looks SO good. I love a shrimp scampi, but this looks way more interesting!
xo Jessica
an indigo day
Delicious! Easy to adjust seasonings to your own taste. In response to one comment, the pesto was not over powering. All of the flavors blended together beautifully.
Hey Bonnie,
Awesome! Thanks a lot for making this recipe and sharing your feedback. I’m glad it was enjoyed! xTieghan
Thanks so much Jessica!! xTieghan
Just confirming that the corn is uncooked and the kernels are cut off the cob (uncooked) – and if I made this when fresh corn wasn’t available – could I use frozen and if so, about how much?
Hey Maria,
Yes, that is correct. I would use about 1 cup of frozen corn. I hope you love the recipe, please let me know if you give it a try! xTieghan
I made it with frozen corn only because I had everything else already and it worked perfectly. The bag was 2 cups of corn. I let the corn thaw before but you could probably just throw it in frozen. Zest the lemon before you juice it and sprinkle it on when you serve it for a little more lemon flavor. This dish was awesome with rotini.
Thank you for the tip! Using frozen corn is way up more my alley ??
Hey Henri,
Awesome! Thanks a lot for making this recipe and sharing your feedback. I’m glad it was enjoyed! xTieghan
Next to last step says stir in the pesto. What pesto?
Basil pesto. It’s in the ingredient list at the bottom
The 1/4 c of basil pesto on the ingredient list
Hey Maxi,
The recipe calls for 1/4 cup of pesto. Please let me know if you have any other questions! xTieghan
Excellent meal and very easy to make. My husband loved this!
Hey Sue,
Awesome! Thanks a lot for making this recipe and sharing your feedback. I’m glad it was enjoyed! xTieghan
Could you use frozen corn instead? How would this change the cooking directions?
Hey Rav,
Frozen corn would also work, you can follow the recipe as is. I hope you love this dish, please let me know if you give it a try! xTieghan
Hi There, I love your recipes!! Unfortunately my husband had a stroke and we must be on a seriously low saturated fat diet, so no butter ?. We don’t like the vegan alternatives so have just been using hearth heathy oils. Would the dish be totally ruined without the butter.
Hey Elizabeth,
So sorry to hear this. Would you be able to use ghee? I think that would be a great substitute for you. Please let me know if you give the recipe a try! xTieghan
This looks really delicious and also a great way to use up some of that Midwestern corn 🙂
Thanks!
Sarah
https://onthefrenchpress.com
I hope you love the recipe Sarah!
I have been wondering the same. I have looked for it but have not been able to find the exact same kind.
Hey Gale,
I use Delallo Spirali and order it online. Please let me know if you have any other questions! xTieghan
What is the name of that tight spiral pasta that you use quite a bit?
I believe it is Fusilli possibly.
Hey Beth,
I used Delallo Spirali:)
Hey Pamela,
I like to use Delallo Spirali. Please let me know if you have any other questions! xTieghan