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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.
Nice spice! It’s a great recipe
Thank you Stephanie! xTieghan
Wow made this for dinner and one of my guests looked up after the first bite and absolutely loved it!
Made it probably a tiny bit spicier than called for but SO yummy ! Thank you !!!!
Happy Thursday! So glad this recipe was enjoyed and thanks for making it! xTieghan
Hi,
Could I substitute oil for some or all of the butter?
Thanks!
Yes, definitely! 🙂 xTieghan
What kind of pasta is this? Looking to switch things up and the dish looks beautiful with this!!
Hi Kayla! This pasta is called Delallo Spiralli from the Delallo brand 🙂 xTieghan
It’s not summer anymore but yesterday I tried this recipe late at night hoping to get a dish restaurant level and this totally did the job!! I loved the mixture of flavors and how easy it was! Not a lot to clean afterwards either 😉
Thanks a lot!
Delicious! And so easy. The layers of flavors make it seem like it’s a complicated dish but it’s not!
Adding this to my regular rotation of easy weeknight dishes.
Thanks so much for giving this recipe a try, so happy to hear you enjoyed it! xTieghan
Can I sub the basil pesto for something else?
Would the dish fall apart without it?
I have all the ingredients but that one!
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
Hi Teighan!
Made this dish and loved it! I was curious what type of pasta you used! I loved how spiraly it looks!!
Hey Emma,
Awesome! Love to hear that this recipe was enjoyed and truly appreciate you giving it a try! I used Delallo Spirali. xTieghan
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.
Hey Amanda,
Awesome! Love to hear that this recipe was enjoyed and truly appreciate you giving it a try! xTieghan
Made it tonight- sooo simple, very yummers.
Like the heat running through it, the wine and lemon give that break from the rich butteriness, the shrimp plump and juicy- wonderful.
Thanks love.
Hey Dee,
Thanks a lot for trying out this recipe. I love to hear that it was enjoyed and hope you have the best week! xTieghan
I made this for a dinner party, but subbed the shrimp with scallops. Everybody loved it! Such a delicious and filling dish that was so easy to prepare. I love your recipes! Thank you!
Hey Elisa,
Thanks a lot for trying out this recipe. I love to hear that it was enjoyed and hope you have the best week! xTieghan
Wow! This dish was so delicious and pretty easy to make! My husband and I were fighting over the leftovers for lunch today. I added some cherry tomatoes from the garden just to add some color. I love all of your recipes!!
Hey Carle,
Happy Friday!! I love to hear that this recipe was enjoyed, thanks a bunch for giving it a go:) xTieghan
Wow! Just cooked this and it’s divine!
Hey Sydnee,
Awesome! So good to hear that this recipe was a winner, thanks a bunch for giving it a try! xx
Making this for a second time! I’m so excited. I subbed zoodles for the noodles and it still was heavenly
Hi there! Thanks so much for trying out this recipe! I’m so glad to hear you enjoyed it 🙂 xTieghan
I had everything on hand and this came together quickly for such a yummy dinner! Looking forward to leftovers tomorrow. Thanks for such a delicious, easy meal, Tieghan! My husband asked where I got the recipe so I proceeded to tell him all about your website, cookbook, family and beautiful surroundings! Appreciate all of your creativity!
Hey Dana,
Awesome! So good to hear that this recipe was a winner, thanks a bunch for giving it a try! xx
I made this recipe mostly bc I happened to have everything, except corn, already in my kitchen. I subbed out the corn for some shredded Brussel sprouts and it was SOOO yummy! My husband and I will put this recipe into our weekly rotation!!
Hey Nina,
Awesome! So good to hear that this recipe was a winner, thanks a bunch for giving it a try! xx