Shrimp Scampi in 5 Minutes | School of Rocco

Shrimp Scampi in just 5 minutes with 5 ingredients—this is School of Rocco, where we keep it simple, bold, and always delicious.

Learn how to make this iconic Italian-American dish with ingredients you already have at home. Perfect for weeknights, date nights, or any time you want flavor fast.

👇 FULL RECIPE BELOW 👇

🍤 SHRIMP SCAMPI
• 12 shrimp, peeled & deveined
• 2 cloves garlic, thinly sliced
• 2 tbsp olive oil
• Pinch of chili flakes
• Juice of ½ lemon
• Salt, to taste
• Optional: chopped parsley for garnish

Steps:
1. Heat olive oil in a skillet over medium-high heat.
2. Add garlic and chili flakes, sauté until just golden.
3. Add shrimp, season with salt, and cook 1–2 minutes per side.
4. Finish with lemon juice and parsley.
5. Serve immediately, spooning pan juices over the top.

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All right, everybody. We’re making shrimp scampy. One of the easiest dishes ever invented. It’s garlic lemon shrimp is all it is. So, what I have here are 1620, which refers to the size of the shrimp, meaning 16 or 20 shrimp per pound. Salt and pepper on the shrimp. Pan is heating. You want a large hot pan for this. You definitely need a lot of heat because shrimp tend to be watery. So, when they hit the pan in order for you to have a chance at getting them even a little bit brown, pan has to be large and hot. All right, let’s put some olive oil in the pan. Let’s toss these around. Make sure they’re seasoned. And into the very hot pan they go. And lay these in carefully. Don’t be a slob and just toss them all in. Okay. Treat the shrimp with a little bit of care. When you dump the whole thing in, you don’t take advantage of all the surface area. Okay. While the shrimp are cooking, we’re going to slice some garlic. Three cloves of peeled garlic is all you need. This is going to be a pretty rough chop. That’s all you have to do, guys. I’m not going to be a slob today. I’m going to do the do it the slightly harder way. Going to make a little space for the garlic. Okay. Going to put the garlic in there. Going to let it cook. Going to add a little butter to that. Going to let it cook in its own little puddle of butter. See that? This way you can allow the shrimp to continue to cook in the olive oil. They’re not quite ready to flip and and the butter will cook separately in the same pan so that when I flip the whole thing, the garlic is not raw. Next thing we need to prepare is soft butter, which we have juice of one lemon and some parsley. I always use Italian flat parsley in these in this case. And all you have to do is pull the tops off and give that a rough chop. Very important part of the dish. By the way, the parsley is not a throwaway. It’s a very important part of the flavor profile. But notice I’m cutting it pretty coarsely and unevenly. I’m not worried so much about the looks right now. All right. So now the garlic has been cooking. You can see some of it’s even brown. And we’re going to toss it all together. Ready? Okay, I’m going to try to flip most of them so that we can get a little browning on the other side. It’s If you’re in this room, you can smell why the browning is important. You can smell a sort of sweet shrimp um aroma in the air. Okay, we’re going to delaze with lemon juice. I just do this right through my fingers. I use my fingers as a strainer. Pulp is fine. We’re not trying to reduce the lemon. Butter and emulsify the sauce. So the butter, lemon juice, white wine if you need it, garlic, shrimp, all emulsified together is what makes this dish delicious. I’m going to add a drop of white wine because I want to emulsify the sauce and just want a little acidity. [Music] It’s delicious. I think this took maybe 3 minutes to make. What does it say on your camera? How many minutes?
About that.
Now, all you have to do is serve a bunch of this with broccoli, pasta, whatever you want. Hopefully that came across as very fast and easy.
Oh,
that was the idea.
Like that’s
very fast and that’s it. It’s a whole meal. [Music]