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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.
Hi Tieghan! I am about to make this recipe- so excited ! Quick question- am I supposed to boil the ears of corn and then remove the kernels? Or just take them off the cob without cooking first? Sorrry if that’s a dumb question!
Hey Lauren,
No worries at all! You do not need to boil the corn, it will cook in the dish! I hope this recipe turns out amazing for you, please let me know if you give it a try! xx
Next time add chopped jalapeños.
Thanks for trying the recipe Mary Ann!
This looks amazing. Since I don’t eat any seafood I was Thinking of replacing the shrimp with Chicken.
Any tips on what to season the chicken with and should I pre Cook it and add it in at the end? Or still cook in pan?
Thanks!
Hi Jenn,
Sure, chicken would work for you here, I would still cook in the pan it’s just going to take longer:) I hope you love the recipe! xx
Winner!! I also made your lemon basil pesto from, Super Simple to use in this recipe. Perfect! Thanks for another easy, tasty, recipe.
Hey Sheila,
Happy Wednesday! Thanks so much for making this dish, I love to hear that it was tasty! Thanks for making so many recipes:) xTieghan
Every recipe is a winner!! This was delicious!
Hi Kathleen,
Thanks so much for your kind message:) So glad to hear that this recipe was enjoyed! xx
This looks so yummy and I can’t wait to make it, but do you have any suggestions for what I can substitute the white wine with?
Hi Ashley,
Sure, broth would work well in place of the wine! Please let me know if you give this recipe a try, I hope you love it! xx
OMG, this was delicious to say the least! YUM! I was cooking for just my husband & myself, but it was easier (for me) to divide the ingredients in half instead of 3ds. So glad I did because my husband was delighted to get an extra helping! We both loved it, as we do all your recipes. Thank you for making my life easier & my cooking more creative. I admire your energy, ambition, creativity, & sharing all that with us!
Hey Molly,
Happy Wednesday! I really appreciate you taking the time to make this recipe, I love to hear that it was a hit! xT
So good! I don’t eat garlic and left out the garlic and the shallot and it was still amazing! Approved by all. The pesto adds a nice something extra and I actually found this exact type of pasta at Trader Joe’s! It was a great dinner.
Hi Courtney,
Happy Monday!! Thanks a lot for giving this recipe a go, I am so glad it was a winner:) Have the best week! xx
This was the BOMB! I chose a pasta shape I’ve never seen before (Gnocci 46 from DeCecco) and it held corn as I’d hoped. Used frozen white corn and added zest from my lemon. I’m embarrassed to say I forgot to stir in some pesto… it was still amazing! I cooked my shrimp in butter first and removed them to finish the recipe to ensure they didn’t overcook. Thank you for a real winner!
Hey Gail,
Thanks for your feedback! I love to hear that this recipe was enjoyed, thanks for making it:) Have the best week! xxT
Leaving this review to share how divine this recipe is! A dear friend served this at a dinner party this weekend and it was one of the best things I have ever tried. YUM! I can’t wait to make this again for myself and others!!! It is perfect for summer! xxo
Hey Becca,
Happy Monday! I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback!! Have the best week:) xx
One of my favorite HBH recipes yet! Added some zucchini and summer squash. Super easy and the kitchen smells amazing!
Hey Sasha,
Wonderful!! Thanks a bunch for trying this recipe out, I am so glad to hear that it was enjoyed!! ?xxT
So simple to make. So delicious to eat. Loved it
Hey Melissa,
I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xxT
So- I’ll preface this with I am someone who doesn’t really like seafood but my husband loves shrimp so I decided to go for it.
Oh. My. Gosh.
Run to the store and make it now. I ate a whole plate (shrimp included) and will definitely make again. So easy and so flavorful!! My husband gave it a 10/10!
Hi Rebecca,
Awesome!! I am thrilled that this recipe was enjoyed, thanks so much for making it! Have a great week:) xx
Oh my!!! This was so freakin good! Wish I had some bread right now to mop up the delicious sauce. This will definitely stay in my rotation
Hey Stephanie,
Thanks so much for making this recipe, I am thrilled to hear that it was enjoyed! Have a great day:) xxT
Picky siblings (8 & 10) ate this up! Yum!! I added some blistered tomatoes to the recipe and let up on the heat a bit for them. Making again tonight!
Hey! Thanks SO much for trying out this recipe, I hope you loved it! xxTieghan
Omg!! This is incredible you amazed me with your recipes !!
Hey Veronica,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks a bunch for giving it a go! xx