Spicy Lemon Butter Shrimp Scampi with Herbed Corn
When you’re in need of a 30 minute delicious dinner but also want to impress your guests!
Servings: 6
Calories: 576kcal
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.
Nutrition
Calories: 576kcal