Summer is the perfect time for light, bright, and flavorful dishes, and this Summer Shrimp Scampi with Tomatoes and Corn fits the bill perfectly. This recipe takes the classic scampi and elevates it with the sweetness of summer corn and juicy tomatoes, creating a dish that's both elegant and easy to make. Forget heavy cream and butter – this version is lighter and fresher, ideal for a warm evening meal.
What Makes This Summer Shrimp Scampi Different?
Traditional scampi often relies on heavy cream and butter for richness. This recipe embraces the natural flavors of summer produce. The sweetness of the corn and tomatoes complements the delicate shrimp, creating a symphony of summer tastes. The addition of fresh herbs brightens the dish, offering a vibrant aroma and flavor profile. This lighter approach makes it a perfect choice for a healthy and satisfying summer meal.
Ingredients You'll Need:
- 1 pound large shrimp, peeled and deveined
- 2 ears of sweet corn, kernels removed
- 1 pint cherry or grape tomatoes, halved
- 4 cloves garlic, minced
- 1/4 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh basil
- Salt and freshly ground black pepper to taste
- Red pepper flakes (optional, for a touch of heat)
Step-by-Step Instructions:
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Prepare the Ingredients: Remove the kernels from the corn cobs. Halve the cherry or grape tomatoes. Mince the garlic and chop the fresh herbs.
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Sauté the Aromatics: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds, until fragrant, being careful not to burn it.
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Cook the Shrimp: Add the shrimp to the skillet and cook for 2-3 minutes per side, until pink and cooked through. Remove the shrimp from the skillet and set aside.
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Add the Vegetables: Add the corn kernels and halved tomatoes to the skillet and cook for 3-4 minutes, until slightly softened.
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Deglaze the Pan: Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let the wine reduce slightly, about 1 minute.
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Combine and Finish: Stir in the lemon juice, parsley, basil, salt, pepper, and red pepper flakes (if using). Return the cooked shrimp to the skillet and toss to coat everything evenly in the sauce.
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Serve: Serve immediately over pasta, rice, or with crusty bread for dipping.
Frequently Asked Questions (FAQ)
Can I use frozen shrimp?
Yes, you can use frozen shrimp, but make sure to thaw them completely before cooking. Pat them dry with paper towels before adding them to the skillet to ensure they brown properly.
What kind of pasta pairs well with this dish?
Linguine, spaghetti, or angel hair pasta are all excellent choices for this summer shrimp scampi. The lighter pasta will complement the fresh flavors of the dish without overpowering them.
Can I make this dish ahead of time?
While it's best served fresh, you can prepare the ingredients ahead of time. Cook the shrimp and vegetables separately, then combine them just before serving to prevent the shrimp from becoming overcooked.
What are some other vegetables I can add?
Feel free to experiment with other summer vegetables like zucchini, bell peppers, or asparagus. Just add them to the skillet with the corn and tomatoes, adjusting the cooking time as needed.
Can I make this dish without wine?
Yes, you can omit the wine, but the dish will lose some of its depth of flavor. You can substitute with an extra tablespoon of lemon juice or chicken broth.
This Summer Shrimp Scampi with Tomatoes and Corn is a delightful and refreshing summer dish that's sure to become a family favorite. The combination of succulent shrimp, sweet corn, and juicy tomatoes creates a harmonious blend of flavors and textures, perfect for a light yet satisfying meal. Enjoy!
