Step 1

Add 1 tbsp olive oil to a non reactive bowl. Grate in one clove of the garlic and 1 tsp salt and mix together. Add the shrimp and toss to coat. Place in the fridge for at least 30 minutes and no more than one hour.

Step 2

While the shrimp marinates, prep the sauce ingredients and cook the vegetables.

Step 3

Slice the remaining 8 garlic cloves thinly and set aside. Zest and juice the lemon, and set both aside separately. Measure out 1/3 cup of white wine, cut the 5 tbsp butter, and get a pinch of red pepper flakes ready.

Step 4

Place a clean kitchen towel on the counter and stand the corn cob upright. Slice the kernels off the cobs and let them fall onto the towel. Scoop up the towel and dump the kernels into a bowl.

Step 5

Heat 1 tbsp olive oil over medium heat in a large skillet. Once the oil is hot, add the cherry tomatoes and let them sizzle until they start to get soft and start to collapse and wrinkly, about 3 - 4 minutes.

Step 6

Add the corn to the skillet and cook until it's heated through, about 3 - 4 more minutes. Season the mixture with salt and put it in a serving bowl.

Step 7

Be sure to have all of your remaining ingredients prepped and handy, because this part goes really fast.

Step 8

In the same skillet, heat 2 tbsp of olive oil over medium. Add the shrimp in one layer and cook until they are just barely pink, about one minute, then flip for one minute more. Quickly remove the shrimp to a plate with a slotted spoon or tongs, leaving the oil and juices behind.

Step 9

Add the garlic and crushed red pepper flakes to the skillet and cook until the garlic is softened and fragrant, but not brown, about 2 minutes.

Step 10

Add the butter, white wine, and lemon juice to the skillet and simmer for about 3 minutes until it thickens slightly.

Step 11

Add the shrimp back into the skillet, stir to coat with the sauce, and cook for about 2 more minutes until it's cooked all the way through. Stir in the lemon zest.

Step 12

Add the shrimp scampi and sauce in the pan to the bowl with the corn and tomatoes. Tear some fresh basil leaves on top. Serve with extra lemon wedges on the side.