Summer Shrimp Scampi With Tomatoes and Corn Recipe (2024)

So I just made this for a late lunch/early dinner.... literally the best meal I’ve had all year hands down. I saw the pic on Instagram last week and saved it to my library. I already had all of the ingredients in my fridge except I substituted the white wine for a Spanish Garnacha Rose which was divine. I also added in red onions to merge with the sweetness of the corn. Also I subbed out the cherry tomatoes for tomatoes on the vine. Topped over linguini and capellini. Summer magic at its best!

This was a lovely summer meal that came together really quickly. Since I was trying to a weeknight healthy meal, I cut back on the butter, and I am sure it would be even more decadent and saucy with it. Still, great flavor and it felt like a special meal for a hectic COVID Monday workday.

Made it with scallops instead. Sauteed the scallops with butter instead of olive oil, then follow the rest of the recipe. Only used another 2 tbsp of butter at the end. The sweetness of scallops complimented the sweet summer corn really well. Saved in my recipe box and will make it again this summer!

I’ve made a dish very similar to this for years, except I marinate very fresh raw corn & tomatoes in a lemon, garlic & basil vinaigrette and add the seared shrimp. If the veggies are just picked from your garden or a local farm stand they do not need cooking. Be sure to scrape the cobs well to extract the corn milk. The caramelization you get from this quick cooked version might be a nice change of pace or a good use for supermarket corn.

Absolutely delicious. To simplify the prep a bit, start with the tomatoes in the olive oil. When they blister, push them to one side and add the corn. When it's browning nicely, push it to one side and add the shrimp and garlic. When they're done, proceed with the wine and butter. I served it over penne pasta, which was a nice added texture.

Forget about the butter just use more olive oil. It got five stars from my wife. Use Campari tomatoes for sweetness

I’ve made this with shrimp, with lobster meat and with scallops. All good! I add a few handfuls of spinach at the end and it’s a complete meal.

We made this tonight, ate it on the deck with a good Pinot Grigio, and I can truthfully say “Now it is summer.” This was SO good. Used the last of last year’s corn from the freezer, as our Minnesota corn is a few weeks away yet. Used beautiful heirloom cherry tomatoes from the farm market, and scored some really good Gulf shrimp. The final pleasure was coming in from the deck and having the kitchen still scented with shrimp, garlic, and tomatoes. We were ready to start over!

Great summer recipe! All the flavors go really nicely together. Only recommendation would be to do 3-3.5 tbsp of butter - it was a little too heavy with all 5.

This was an excellent weekday meal and the flavors packed a punch. I followed mostly to the recipe. However, I added more chili flakes, I deglazed with white wine vinegar b/c I don't drink, and I added probably 1/2 cup basil leaves. It was delicious!

Holy cats...why is this recipe rated only 4 stars? I give it 5 . I followed this to the letter, using fresh corn. The tomatoes are jammy and melt on your tongue. I can’t wait to show off this dish. Once again, simple ingredients and processes deliver the most “wow”.

Good quick weeknight dish. Definitely use less butter.2-3 tablespoons top.I finished it with chives. Next time I’ll use basil.Thanks

Delicious ... but ...in the future I will reduce the butter by at least 2 tablespoons, maybe more if I up the olive oil. I used a stock I quickly made from the shrimp shells instead of the wine which I just don't keep in the house.This will definitely go into regular rotation!

Delicious! I used farmers market small sun gold tomatoes and cooked them separately using Martha Rose Schulman’s slow roasted cherry tomatoes recipe on NYT and added them at end with the shrimp. Also added green beans and cooked before adding the corn and garlic. Cooking tomatoes separately was an extra step but well worth it as adds a little sweetness, cooks them evenly and they burst beautifully.

Excellent! No need to salt & pepper with each addition. Cut butter in half. Also delicious served cold!

Wonderful recipe! As suggested by another commenter, I added red onion. It was delicious but next time I may try without to get the orignal recipe!

Delicious and interesting. It was a hit on 1/1/24.

Looking for a simple shrimp dish, I found this one in my recipe box. I had everything I'd need to make it, so I did! And am I glad! It was easy, fast and delicious. I cooked orzo in vegetable broth to accompany it. Perfect Sunday dinner with good friends!

I wish NYT Cooking would use weight instead of volume measurements for dry ingredients like tomatoes. I have no clue whether a pint of grape tomatoes is the same as a pint of cherry tomatoes, as they are different shapes and tomatoes are sold by weight where I come from. Thankfully, the internet tells me that a pint of tomatoes weighs 340 gms.

I have made this (scaled down for 1) countless times over the past few years - it's one of my absolute favorites, and on regular repeat in my kitchen during the summer. The only modification I sometimes make is to include zucchini if I have extra on hand so I can use up even more summer goodness - if you are thinking about doing the same, I add it to the pan when I add the tomatoes. Make this recipe, it is soooo delicious!!

Great dish. The wine, sweetness of the corn, and the red pepper flakes go great together, and I added chili powder and then topped with avocado as well. I increased all ingredients by about 30% to make this the main dish for 4 people, and we had seared broccoli as well.

I recently ordered a five year journal. The kind where you write a few sentences everyday and look back each year at what you were doing.I ordered it today. I also decided to cook this dish today and let me tell you, I will be back dating my 5-year journal to today so I can write about this dish and relive it for the next five years. WOW this was good. I cooked the tomato and corn first, took that off the burner, cooked the shrimp then combined. Make this dish - it’s perfect.

We were not sure what to cook on a Sunday night and I ended up picking up the ingredients without much expectation. Extremely simple to prepare and unbelievably flavorful. This is an easy and delicious meal — the parsley and red pepper flakes really make a difference.

Excellent. Only needed 2 ears of corn to make almost 2 cups. Added a third one just to top it off. Could use either bread or pasta.

Tasty and simple. A great combination!

3T lemon juice, 2 T butter, cook shrimp with corn and tomatoes, add more salt, perhaps more wine next time since tomatoes not as juicy

Followed Ellen’s suggestion. Served with couscous. I’m sure it will also be wonderful with chicken, scallops. Wondering if it will be good in the winter with frozen corn and canned tomatoes. I’ll try it.

still the go to dish for this corn and tomato time of the year on long island. make it now with muscle memory. don't know what the recipe sez anymore :D

I made this pretty closely to the recipe. It was great! Took about 40 minutes to prep and another 20 to cook. Although I made it for 4 people, my wife and I pretty much shredded the entire batch. A little left over for lunch.

So good! And easy and quick. My family prefers their corn on the cob, so I subbed golden zucchini for the corn. We grilled corn separately, and I cut the kernels off my ear, and added them to the shrimp deliciousness. With homemade baguettes (also from NYT), it was a meal fit for royalty!