Garlic-Butter Shrimp with Charred Corn
Ingredients
- 1 poundshrimp (large, peeled and deveined)
- 3 earscorn
- 3 tablespoonbutter
- 4 clovesgarlic
- ¼ teaspoonred pepper flakes
- ·salt
- ·black pepper
- 1fresh lemon
- ·fresh parsley
Prep
- 01
Cut kernels from 3 ears of corn and set aside.
- 02
Mince 4 cloves garlic.
- 03
Chop a small handful of fresh parsley for garnish.
Method
- 01
Heat 1 tablespoon butter in a large skillet over medium-high heat. Once foaming, add corn kernels and cook for 5-6 minutes, stirring occasionally, until lightly charred. Season with salt and pepper. Transfer to a plate.
- 02
Return the skillet to medium-high heat and add remaining 2 tablespoons butter. Add minced garlic and red pepper flakes, stirring constantly for 30 seconds until fragrant.
- 03
Add shrimp in a single layer and cook for 2-3 minutes without stirring. Flip and cook another 1-2 minutes until pink and cooked through (about 5 minutes total).
- 04
Return corn to the skillet and toss everything together. Squeeze juice from lemon over top and stir. Taste and adjust salt and pepper.
- 05
Transfer to bowls or plates, scatter parsley over top, and serve immediately.
Spice Tips
For warmth, increase red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. A splash of white wine or a touch of smoked paprika rounds out the savory depth.
Serve with crusty bread to soak up the buttery juices. Leftovers are delicious cold or reheated gently in a skillet.