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Enter Here● 1 lb. (31-35 count) large shrimp, peeled and deveined
● kosher salt and freshly ground black pepper, to taste
● 2 T. olive oil
● 1 pt. cherry tomatoes
● 2 cups corn kernels, fresh or frozen
● 1/2 tsp. crushed red pepper flakes
● 5 cloves garlic, minced
● 1/4 cup Bogle Pinot Grigio
● 1/2 lemon, juiced
● 5 T. unsalted butter
● Chopped fresh parsley, basil or chives, for garnish
1. Pat shrimp dry with paper towels. Season with salt and pepper. In a large skillet over medium-high heat, heat oil. Add shrimp and cook until light golden brown, about 1-2 minutes per side. Transfer to plate and set aside.
2. To the same skillet, add tomatoes and cook, stirring occasionally until they start to blister, about 2-4 minutes. Add corn and crushed red pepper flakes and cook until light golden brown in spots. Season with salt and pepper. Stir in garlic and cook until fragrant, about 30 seconds.
3. Reduce heat to medium. Stir in wine and lemon juice and cook until nearly evaporated, about 1 minute. Remove from heat and stir in butter until a smooth sauce forms, about 1-2 minutes. Return shrimp to pan and toss to coat. Garnish with parsley and serve.
Tip: Toss shrimp mixture with spaghetti to create a delicious summer pasta dish!
