It seems shrimp was put on this earth simply for those nights when you need to whip up something quick and shrimp scampi has to be the easiest ways to cook shrimp. A little butter, a little lemon juice, garlic and parsley and in minutes you have a dish with a deceptive, light elegance. Here is what I did tonight:
1/3 cup butter
1 to 1 ½ pounds large shrimp, peeled and deveined
6 to 8 cloves of garlic, minced
1/3 cup chopped fresh parsley
1 red onion sliced thin and halved.
Juice from ½ lemon (Approximately 2 to 3 tablespoons)
Salt to taste
In a large skillet, heat butter over medium heat and sauté garlic until aromatic and just begins to soften. Add shrimp and cook until it begins to turn pink about two minutes. Turn shrimp and cook additional two to three minutes. Remove shrimp from pan and set aside.
Add onion to pan and sauté until soft and almost translucent. Return shrimp to pan. Add lemon juice and parsley and season with salt. Stir well. Remove pan from heat and serve immediately over angel hair or similar pasta or simply just eat.