We’ve all been there–it’s the height of summer, the kids have been carted to and from camp, and you’re ready to just have dinner on the table so you can enjoy the sunset on the porch with a glass of ice-cold Arnold Palmer. Enter this creamy skillet shrimp: featuring peak summer corn and tomatoes, and some fresh shrimp; you’ll be thrilled at both the short ingredient list (just 5 ingredients!) and the ease of preparation (one skillet!).
This quick seafood supper features beautifully seared plump shrimp, sweet corn, and tomatoes dressed in cream and peppery pancetta. For a little something extra, the shrimp cooks in rendered pancetta fat.
How To Prevent the Shrimp From Overcooking
Some might find removing something from a skillet annoying or “fussy,” but it’s essential in this dish for having plump, succulent shrimp instead of dry, rubbery shrimp-flavored discs. Pull them from the skillet just after they finish cooking and add them back to warm through once the vegetables are finished cooking. It’ll make a world of difference.
Corn: Use Frozen or Fresh
While fresh corn is unparalleled in the summer, frozen is quicker, easier, and honestly still pretty darn delicious. The frozen corn doesn’t have to be thawed for this recipe–just throw it in straight from the freezer and let the ice evaporate immediately. When using fresh corn, however, don’t cut too far into the cob when shucking; it will be bitter instead of the desired sweet.
Swaps and Substitutions
Weeknight recipes often need swaps to avoid a last-minute, very inconvenient run to the grocery store.
- Gor for scallops instead of shrimp
- Throw some fresh basil or thyme in the vegetable mixture
- Use bacon instead of pancetta
Shoot for No Leftovers
As with most seafood dishes, this recipe is best served and eaten as soon as it’s made, as seafood does not reheat well. If you want to make less, halve the recipe for two servings.
If you do end up with leftovers, store them in a covered container in the fridge for up to three days. In the same vein, this should not be made ahead of time.
More Creamy Mains
- Creamy Cavatappi
- Creamy Polenta with White Beans and Roasted Broccoli
- Creamy Dijon Mustard Chicken
- Creamy Vegetable Dumpling Soup
Cook the pancetta:
Heat a large nonstick skillet over medium heat; add the pancetta and cook, stirring often, until browned and crisp, about 7 minutes. Using a slotted spoon, transfer to a paper towel-lined plate to drain. Reserve the drippings in the skillet.
Cook the shrimp:
Increase the heat to medium-high and add the shrimp to the drippings in the skillet. Cook, flipping once, until opaque, 2 to 3 minutes. Using a slotted spoon, transfer to a medium bowl and tent with aluminum foil to keep warm.
Cook the vegetables:
Without wiping the skillet clean, add the tomatoes; cook over medium-high heat, stirring and shaking the pan occasionally, until the tomatoes begin to burst, about 3 minutes. Add the corn and cook, stirring occasionally, until tender, about 2 minutes.
Finish the dish:
Reduce the heat to medium-low and stir in the heavy cream, salt, and black pepper. Cook, stirring constantly, until slightly thickened, about 2 minutes. Serve with shrimp and sprinkle with pancetta and fresh basil, if using.
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