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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.

Spicy Lemon Butter Shrimp Scampi with Herbed Corn | halfbakedharvest.com

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.

Spicy Lemon Butter Shrimp Scampi with Herbed Corn | halfbakedharvest.com

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.

Spicy Lemon Butter Shrimp Scampi with Herbed Corn | halfbakedharvest.com

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!

Spicy Lemon Butter Shrimp Scampi with Herbed Corn | halfbakedharvest.com

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.

Spicy Lemon Butter Shrimp Scampi with Herbed Corn | halfbakedharvest.com

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.

Spicy Lemon Butter Shrimp Scampi with Herbed Corn | halfbakedharvest.com

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

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6
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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Ingredients

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.
Spicy Lemon Butter Shrimp Scampi with Herbed Corn | halfbakedharvest.com

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Comments

  1. 5 stars
    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!

  2. 5 stars
    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.

  3. Can I sub the basil pesto for something else?

    Would the dish fall apart without it?

    I have all the ingredients but that one!

    1. 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

    1. Hey Emma,
      Awesome! Love to hear that this recipe was enjoyed and truly appreciate you giving it a try! I used Delallo Spirali. xTieghan

  4. 5 stars
    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.

  5. 4 stars
    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.

    1. 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

  6. 5 stars
    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!

    1. 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

  7. 5 stars
    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!!

      1. Making this for a second time! I’m so excited. I subbed zoodles for the noodles and it still was heavenly

  8. 5 stars
    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!

  9. 5 stars
    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!!

  10. 5 stars
    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.

  11. 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??

    1. 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

  12. 5 stars
    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!

  13. 5 stars
    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?

  14. 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!!

    1. Hey Barbara,
      Happy Labor Day!🇺🇸 Thanks a lot for giving this recipe a try, I love to hear that it was enjoyed! xTieghan

  15. 5 stars
    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 :).

    1. Hey Kim,
      Happy Labor Day!🇺🇸 Thanks a lot for giving this recipe a try, I love to hear that it was enjoyed! xTieghan

    2. 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.

  16. 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?

    1. 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

  17. 5 stars
    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!

    1. Hey David,
      Happy Sunday! Thanks a lot for making this recipe. I am delighted to hear that it was enjoyed! xTieghan

  18. 5 stars
    This was fantastic. We added a red bell pepper and summer cherry tomatoes from the garden. Quick prep, cook and cleanup!

  19. 5 stars
    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

    1. 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

  20. 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!

    1. 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

    1. Hey Carol,
      Fantastic! Love to hear that the recipe was enjoyed, thanks bunch for making it. Have the best weekend:) xTieghan

    1. 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

  21. 5 stars
    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!

    1. Hey Rachel,
      Happy Friday! I am delighted to hear that this recipe was enjoyed! Thanks a lot for making it. xTieghan

    1. Hey Sally,
      Happy Friday! I am delighted to hear that this recipe was enjoyed! Thanks a lot for making it. xTieghan

    1. Hey Deborah,
      Awesome! Thanks a lot for making this recipe and sharing your feedback. I’m glad it was enjoyed! xTieghan

  22. 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!

    1. Hey Sarah,
      Awesome! Thanks a lot for making this recipe and sharing your feedback. I’m glad it was enjoyed! xTieghan

  23. 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.

      1. Hey Janet,
        Awesome! Thanks a lot for making this recipe and sharing your feedback. I’m glad it was enjoyed! xTieghan

    1. 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

  24. 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

    1. 5 stars
      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.

      1. Hey Bonnie,
        Awesome! Thanks a lot for making this recipe and sharing your feedback. I’m glad it was enjoyed! xTieghan

  25. 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?

    1. 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

  26. 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.

    1. Hey Henri,
      Awesome! Thanks a lot for making this recipe and sharing your feedback. I’m glad it was enjoyed! xTieghan

    1. Hey Sue,
      Awesome! Thanks a lot for making this recipe and sharing your feedback. I’m glad it was enjoyed! xTieghan

    1. 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

  27. 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.

    1. 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

    1. Hey Gale,
      I use Delallo Spirali and order it online. Please let me know if you have any other questions! xTieghan