SHRIMP Scampi Recipe in 15 Minutes!

Quick and delicious shrimp scampi recipe that’s ready in just 15 minutes! This easy seafood dish is perfect for a weeknight dinner or a special occasion. With succulent shrimp, garlic, lemon, and parsley, this shrimp scampi recipe is a flavorful and satisfying meal that’s sure to please. Follow along as we show you how to make this simple yet impressive dish in no time!

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hey YouTube here we are again tonight and I’m going to make one of my favorites shrimp scampy janine i don’t know cuz I don’t follow any really recipe just watch what I do i’ll put everything in the ingredients in the directions in my post when I do it i just want to say I woke up from a nap just now with some kind of allergy i’m not stoned or crazy you’re going to see me sniffling and like ah I don’t know what it is i call it summer uh allergies uh fall allergies in Florida anyway whatever here we are these are some Publix jumbo shrimp i marinate them a little bit salt pepper uh paprika i took the veins out and cleaned them because they’re jumbo they come shell on and at the end of the video in the pictures I’m going to show you the packaging and everything so you know and I marinate them with the oil because now we have a pan heating i’m going to put them right in m yum yum yum i love the sizzle and again you see me testing out my new pan right shrimp cook very fast i’m going to have to sauté them a bit and then pull them out let me switch to the wood look at that m the smell is incredible they’re jumbo these are jumbo shrimp i like this pan you know why watch what I’m doing i go like this and give everybody a nice I love that i can’t do that in any other pan okay now these came shell on undeained so you see here this is a good example of one look at this puppy right here i cut and de veained it so you need to do that it’s a little bit of work but it’s okay it’s It’s good and they’re delicious they’re the perfect size this is the entire bag of a 1620 me and Vinnie will devour this there’s no worries so if you were having company I would suggest it’s a little pricey you have to get two bags you know you’re going to have to get two bags see they’re curling up shrimp cook very fast everyone says two three minutes you know or they get rubbery i don’t understand or you know adhere to that their rubbery maybe I’m eating them rubbery my whole life and I don’t know that’s a texture I’m familiar to because I’ve never had a shrimp I don’t like i never had a shrimp I felt was overcooked i don’t know what else to say but that’s reality i’ve never had a shrimp that I feel was overcooked i have had shrimps that I’ve seen undercooked where it’s very translucent when I bite in at a buffet at a wedding or a restaurant a shrimp cocktail and nothing turns me off more i’m going to take them out at this point and put them in a pot here because now we’re going to whip up the sauce very quickly okay take them out you see what I’m doing here we go there we go fellas here we go okay put them to the side there now you get all this delicious juice left now here comes the sauce i don’t have measurements but I will do my best to say it in the post let’s say watch me do this a tablespoon of garlic okay maybe a little bit more because we like it and it’s just damn good there you go i’m going to add some butter the oil and then next two ingredients are white wine lemon and parsley but let’s get that going before we could even entertain those oh my god i don’t know allergies i don’t know i was decorating earlier and did the Christmas video maybe at Michaels or somewhere along the line i smelled something whatever my nose is driving me crazy i was profusely sneezing now it’s itching me driving me nuts see look at that i had a little paprika i know that’s not scampy but you know what i I like it i think I’m a a paprika lover like people love to throw in hot chilies uh I’m a paprika lover it gives color it lends color and flavor i can’t even describe the flavor of paprika but when something it’s on something it transfers it from bland to just a little something something look at that yum yum yum see so now they’re sizzling i hope you all enjoyed my video earlier like I said real food real time real life i got home from Michaels and completed a little bit of our decorating i had such a fun time and I showed you really had a blast doing that so now you don’t want to burn the garlic you want to add in the other goodies now now we’re going to put in the wine any good white wine again we got Vinnie’s measurement it was about to here here you go okay want to do a squeeze of some lemon we don’t Hello we don’t want to put it on any i want to squeeze it onto the stove that’s one see what’s coming out of my hands that’s one let’s do another one so another little thing let’s stamp this heat up i got it on an eight i need a new stove i confess she doesn’t you know what it must be i keep saying the last three recipes i need a new stuff i need a new stove i think it’s the transition coming home from New York and cooking on gas i I feel the difference so much that I’m like breaking Vinnie’s chops saying “I want a new dough i want a new stove.” The truth of the matter is it’s just different you know but we’ll see because I feel a weakness here i went the partner me had before here we had a beautiful induction stove and that sucker was really good and then I went from induction to electric to gas and back and forth so I’m a little a little discombobulated so to speak i don’t know i think Let me smell it you know that sounds crazy they think I’m smelling enough lemon okay two of them let me rinse my hands while Vinnie’s showing you that beautiful shrimp cooking i got rice on the boil you could time this here it’s go it goes very quick it’s a fast recipe okay let me just put my my apron came apart my camera in don’t worry about my camera’s filming and I my apron came apart oh my god can I have any other snafoos with this channel can I i don’t know i don’t know okay that’s bubbling away like crazy i’m going to have another sip of wine what are we in 4 minutes okay let’s see what’s next now I think it’s time almost let me smell it fog my glasses oh my god yum yum yum yum i’m hungry i was shopping all day so now I think it’s time to put the shrimp back and then do the end finale with the parsley look at that yum it’s good stuff good stuff okay let’s see i got a lot of parsley chopped here see how much we want let’s put a big heaping tablespoon okay let’s see big heaping tablespoon okay i tell you I rinse my hands more than a surgeon in this kitchen i do i do we have a sip of wine i time everything by wine time by wine here we go see why I love the pan check that out look at that you seen me do the penny alvaka last night check that out yum dama yummy yummy yum oh my gosh it doesn’t get better than that i’m obsessed though i love the edges of this pan but if you see why do I always have to clean the sides i don’t know it’s a little bit of a fetish it’s a little craziness i confess it’s a little craziness and I think that’s all she wrote now what did that take us less than 10 minutes i will include the brand of shrimp everything I did in the instructions in depth but now I want to plate it for you and taste it i’m going to shut the heat off okay i’m going to remove it from the heat i’m going to remove it from the heat and we are going to plate it and show you just how luscious this is minnie’s going to swing and sway from side to side with me over here we have some I had a plate ready but you know what I prefer well you know what he hates bowls when I do that he hates when I serve him the shrimp in the bowl so let’s do what Vinnie likes we’re going to do some white rice that we have cooking over here move that okay i get some i love this the aroma rice maker this makes me feel like a champ this is This is the best the bomb the bomb boom diddy wawa and it’s nice for two people because you know we don’t need a lot we don’t eat a lot we don’t need a lot so I like things in smaller portions okay so you see let’s do that let’s get that going you’re going to be crazy let me get uh Okay come on come with me then oh get a shot of this these are just scrumptious they’re so good i think I want a spoon that will get the juice with them do I have something like that here no i’m just going to have to go with a big spoon okay modify and I’m going to get couple of them on here and then I’m going to put the juice on renegade roll away i got to say this may be one of the best I’ve done i make this often i really do because I I always have shrimp in the freezer always and you know I did my video with my uh pantry and my goodies and how I keep all these i do everything from Publix Jumbo Sustainable Shrimp to Costco to Whole Fresh Pink Shrimp i do all of them and I’ll always tell you what I’m working with and what I’m making at that time the smell of them i swear in another life I was a shrimp and my next life I’m gonna be a shrimp okay all right vinnie loves a lot of juice he’s always saying “You got my juice you got more juice?” Okay let me put this here let me go back do I have a fork there okay we’re going to go here and we’re going to taste for you so you see and I’m going to cut the shrimp smaller cuz last time on camera didn’t I burn my mouth and I was like “Wait a minute wait a minute i I I have to wait i burned my mouth so let’s take something here let’s cut one of them smaller okay see all those luscious chunks of garlic and we’ll take an appropriate bite oh the smell of this is maybe helping my allergy okay so here we go let me take this i’m going take my glasses off because I don’t need them now i know what this food looks like but I probably have a little puffy eye from allergy forgive me loving all my YouTubers all my subscribers share me please i love you guys okay here we go those are the claws of Millie scratching the cabinet you hear delicious i don’t know if it’s the wine the garlic or shrimp or just the combination of all three this is one of my favorite meals and so simple to make i hope you do it i hope you enjoy it because it’s luscious real food real time we’re going to go and have dinner love you all