I love the buttery, garlic flavors of a scampi sauce. In the summertime, I prefer something a little lighter and the addition of the farm tomatoes and corn, at it’s peak, make the dish lighter, without sacrificing all that flavor. This is delicious on it’s own, but add a crusty bread, some pasta or even a grain like farro and you can serve a crowd.

Tips:

• I like to keep a pot of quinoa, farro or barley in the refrigerator in the summer. I make it once and reheat it when I want to add it to a dish. Since the grains, especially farro, can take so long to cook, this saves lots of time.

• Tender, little zucchini half moons would be a delicious addition to this dish as well.

• In the rare chance I don’t finish a bottle of wine that has been opened, I’ve started to put the leftover wine in snack bags and freeze them for dishes like this.

• This mixture is delicious with all proteins. My daughter loves it with grilled chicken.

Summery Shrimp Scampi

Recipe from NYT

Serves 4

PREP 5 minutes

COOK 15 minutes

INGREDIENTS

1 pound large shrimp, peeled and deveined

Kosher salt and black pepper

2 tablespoons extra-virgin olive oil

1 pint cherry or grape tomatoes

2 cups fresh or frozen corn kernels (from 4 ears)

5 garlic cloves, minced

½ teaspoon red-pepper flakes

¼ cup dry white wine

2 tablespoons fresh lemon juice (from 1 lemon), plus wedges for serving (optional)

5 tablespoons unsalted butter, cut into 5 pieces

3 tablespoons chopped parsley or chives, or torn basil leaves

INSTRUCTIONS

1. Pat the shrimp very dry and season with salt and pepper. In a large (12-inch) skillet, heat the olive oil over medium-high. Add the shrimp and cook until pink and lightly golden in spots, 1 to 2 minutes per side. Use a slotted spoon to transfer the shrimp to a plate.

2. Add the tomatoes to the skillet, season with salt and pepper, and cook, stirring just once or twice, until they start to blister in spots, 3 to 4 minutes. Add the corn, season with salt and pepper, and cook, stirring just once or twice, until the tomatoes burst and the corn is golden in spots, 3 to 4 minutes.

3. Add the garlic and red-pepper flakes and cook, stirring, until you smell garlic, about 1 minute.

4. Reduce heat to medium, and add the wine and lemon juice, scraping any brown bits from the bottom of the pan. Cook until nearly evaporated, then add the butter and stir until melted. Add the shrimp and its juices and stir until warmed through. (If the sauce breaks and looks greasy, add 1 or 2 teaspoons of water and stir until emulsified.)

5. Remove from heat, add the herbs, season to taste with salt and pepper, and serve with extra lemon for squeezing over, if you like.