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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.
This was so easy to make and so good!!! We added some super greens (kale, spinach and chard) for a little extra veggies ?
We will be making this again.
Hey Wanda,
Awesome! I love to hear that this recipe was enjoyed, thanks for making it! xTieghan
This recipe looks so delicious, but my husband doesn’t like spicy food at all. Could the pepper spices be omitted and the dish would still be good??
Hey Stephanie,
Sure, that would be just fine to do. I hope you love this recipe, please let me know if you give it a try! xTieghan
I just made this today for dinner, so delicious! I would never have thought to add those flavours but they all work so well together, it was really so tasty! It was also very easy to just throw together. Great recipe, thank you!
Hey Cathy,
Awesome! I love to hear that this recipe was enjoyed, thanks for making it! xTieghan
This dish was super tasty. We grilled the corn instead and added it at the end of step 2 so it wouldn’t get overcooked. I think you could grill the corn earlier if that makes your prep easier. We also grilled the shrimp and added them (for a short time) right after the wine and lemon juice came to a boil so the flavors could meld. Its summer! why not use the grill?
Hey Linda,
Awesome! I love to hear that this recipe was enjoyed, thanks for making it! xTieghan
This was super good. Adding fresh corn to shrimp scampi was a great idea. I also added some fresh spinach and chicken broth for extra sauce. Another one of your great recipes that I have made and enjoyed!!
Hey Barbara,
Happy Labor Day!?? Thanks a lot for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
I just made this for dinner and it was delicious! I didn’t change a thing (other than the fact that I used only 1 pound of shrimp because that’s what I bought). Everyone loved it. I live in New England so we have native corn in season right now. It gave the dish a sweetness which, when mixed with the spice, was unique and sort of unexpected. I will definitely make this again (but probably not until next August when there’s native corn again :).
Hey Kim,
Happy Labor Day!?? Thanks a lot for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
Tieghan wrote (I almost didn’t see this) to use corn when in season……if not, then use Brussels or mushrooms!!!
I’m making this recipe today:)
It seems like not enough sauce for 1 lb of pasta but with so many good reviews I’m making it as written.
The flavor combinations sound amazing. We have shellfish allergies in our home so would need to omit or replace the shrimp. Do you think chicken would work well?
Hey Naomi,
I think chicken would be fantastic here! I hope you love this recipe, please let me know if you give it a try! xTieghan
We loved it! My wife and I are in a wonderful food coma. I had it over pasta, she had it over spaghetti squash. Both equally as good. We are hooked on your recipes and site. Tomorrow is the Pesto Caprese Chicken!
Hey David,
Happy Sunday! Thanks a lot for making this recipe. I am delighted to hear that it was enjoyed! xTieghan
This was fantastic. We added a red bell pepper and summer cherry tomatoes from the garden. Quick prep, cook and cleanup!
Hey Josh,
Happy Sunday! Thanks a lot for making this recipe. I am delighted to hear that it was enjoyed! xTieghan
This was a solid hit for a very picky eater. I’m not concerned about the stick of butter spread over multiple servings, but when it’s the same person digging in for 3rd, 4th, 5th helpings, I have to ask if the amount of butter can be adjusted to make it more heart healthy. High cholesterol situation here
Hey Lisa,
Happy Sunday! Thanks a lot for making this recipe. I am delighted to hear that it was enjoyed! Feel free to reduce the butter to your liking. xTieghan
Can you please link us to the exact pasta in the pictures? That looks amazing!! The link goes to a similar pasta- but I want the same one you used.
Thanks!
Hey Brooke,
I used Delallo Spirali, which is currently sold out from their site. I hope you love the recipe, please let me know if you give it a try! xTieghan
Absolutely delicious flavors! Quick and easy! Definitely another fabulous recipe by Tiegen!
Hey Carol,
Fantastic! Love to hear that the recipe was enjoyed, thanks bunch for making it. Have the best weekend:) xTieghan
What can be used in place of the wine?
Hey Grace,
You can use chicken broth in place of the wine. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan
It is the best version of shrimp scampi I have ever had!!! I have made many of your recipes and continue to check back often to make more!
Hey Amy,
Happy Friday! I am delighted to hear that this recipe was enjoyed! Thanks a lot for making it. xTieghan
So delicious! This meal was easy and quick to make. I will definitely be making this again!
Hey Rachel,
Happy Friday! I am delighted to hear that this recipe was enjoyed! Thanks a lot for making it. xTieghan