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–+ servings

Summer Shrimp Scampi

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A delightful dish combining succulent shrimp and fresh ingredients like tomatoes and corn, tossed in perfectly cooked penne pasta, perfect for summer gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Pasta
  • 12 ounces dry penne pasta Cook according to package directions.
Shrimp
  • 1.25 pounds extra large shrimp Peeled, deveined, tails removed.
  • to taste Kosher salt and freshly ground black pepper
Vegetables & Flavorings
  • 2 tablespoons extra virgin olive oil
  • 4 cloves garlic Minced.
  • 1 heaping cup grape or cherry tomatoes Assorted colors, halved.
  • 1 cup corn kernels Fresh or frozen.
  • 0.25 teaspoon crushed red pepper flakes Or to taste.
  • 0.25 cup dry white wine Like Pinot Grigio or Sauvignon Blanc.
  • 2 tablespoons fresh lemon juice Plus lemon wedges for serving.
  • 4 tablespoons butter Sliced into pats.
  • 3 tablespoons fresh basil Sliced or torn.
  • to taste Parmesan cheese Shaved or grated, optional for garnish.

Method
 

Preparation
  1. Boil the penne pasta in salted water until al dente.
  2. Pat the shrimp dry with paper towels, season with salt and pepper, and set aside.
Cooking
  1. In a large skillet or sauté pan, heat the olive oil over medium-high heat.
  2. Add the shrimp and cook until lightly seared, about 1 minute per side. Remove the shrimp and set aside.
  3. In the same skillet, add the tomatoes and corn, season with salt and pepper, and cook until the tomatoes start to blister, approximately 2 to 3 minutes.
  4. Reduce the heat to medium, add the garlic and crushed red pepper flakes, and cook for 1 minute.
  5. Pour in the white wine and fresh lemon juice, scraping the bottom of the pan. Cook until the wine slightly reduces, about 2 minutes.
  6. Add the butter, shrimp, and any accumulated juices back into the skillet. Stir gently until combined. If needed, add a small amount of reserved pasta water.
  7. Remove from heat and stir in the fresh basil. Adjust salt and pepper to taste.
Serving
  1. Drain the cooked penne, and serve it topped with the shrimp mixture. Garnish with Parmesan cheese and lemon wedges.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 55gProtein: 30gFat: 15gSaturated Fat: 5gSodium: 600mgFiber: 3gSugar: 5g

Notes

Store leftovers in an airtight container in the refrigerator for 2-3 days. Reheat in a skillet over medium heat, adding a splash of water or broth to keep it moist.

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