Recipe: Shrimp Scampi With Summer Corn and Tomatoes
This is a recipe that we make over and over again, because it’s both delicious and easy. Especially when accompanied by pasta, rice, or bread, it’s a meal-in-one. It’s best made at the end of the summer, when really good fresh corn is available and local tomatoes are bursting with flavor.
- Servings: 4
Source: Bluedot Living
Ingredients
- pound large shrimp, peeled and deveined
- Salt and black pepper
- Tbsps olive oil
- pint cherry or grape tomatoes
- fresh corn kernels, from about 4 ears
- garlic cloves, minced
- red pepper flakes
- dry white wine
- Tbsps freshly squeezed lemon juice, plus lemon wedges for serving
- Tbsps unsalted butter, cut in 5 pieces
- Tbsps chopped parsley