Summer Shrimp Scampi with Tomatoes and Corn Recipe
Discover a delicious summer shrimp scampi with tomatoes and corn recipe, perfect for a fresh, quick, and tasty meal!
Equipment
- Large skillet
- Mixing bowls
- Measuring cups and spoons
- Cutting board
- Chef’s knife
Ingredients
- 1 lb Shrimp peeled and deveined
- 1 cup Cherry tomatoes halved
- 1 cup Fresh corn kernels
- 3 cloves Garlic minced
- 2 tbsp Olive oil
- 2 tbsp Butter
- 1/4 cup Fresh basil chopped
- 1 tsp Lemon zest
- 2 tbsp Lemon juice
- 1 tsp Salt
- 1/2 tsp Black pepper
Instructions
Prep the Ingredients
- Gather all your ingredients. It’s always easier to cook when everything is lined up and ready to go.
- Chop the tomatoes: Make sure they’re juicy to give our dish that fresh summer taste!
- Mince the garlic: No vampires tonight at our dinner table!
- Slice the basil: For that burst of freshness.
Cooking the Dish
- Heat the oil and half the butter in your skillet over medium heat. Once hot, add the garlic and sauté until fragrant.
- Add the shrimp: Cook until they start to turn pink. Flip them once to cook evenly on both sides.
- Toss in the tomatoes and corn: Cook until they’re just heated through, which lets their natural sweetness shine.
- Add the remaining butter, basil, lemon zest, and juice. Mix everything together well, and then add salt and pepper to taste. Let everything mingle for a few minutes on the heat to marry the flavors.
Notes
- Don’t overcook the shrimp: They can turn rubbery quickly.
- Use fresh corn: It’s sweeter and crunchier than canned.
- Adjust the lemon: Depending on how tangy you like your scampi.