Creamy Basil Shrimp with Corn


Dinner, Lunch, Main Dish, Seafood


¾ lb peeled and deveined, large raw shrimp

1 ear corn, shucked

Tbsp butter, divided

1 small clove garlic, minced

2 Tbsp white wine

¼ cup heavy cream

1 tsp Dijon mustard

2 tsp chopped fresh basil


Sprinkle shrimp lightly with salt and pepper. Cut kernels from corn cob; discard cob.

Melt ½ Tbsp butter in a large nonstick skillet over medium heat. Add shrimp. Cook 2 to 3 minutes or until shrimp turn pink; remove from skillet.

Melt 1 Tbsp butter in skillet over medium heat; add garlic. Cook, stirring occasionally, 30 seconds. Add corn and wine; bring to a boil, reduce heat, and simmer 1 minute.

Add cream and mustard; simmer, stirring occasionally, until sauce is thickened. Stir in shrimp, and sprinkle with basil.

Toss together all ingredients except cheese in a bowl. Sprinkle with cheese.


I liked this pretty well, and ate it for leftovers. Just don’t forget to season the shrimp.


Calories: 471