20-Minute Shrimp-Lover’s Delight
This Italian-influenced skillet meal takes just 20 minutes from grocery bag to table.
SHRIMP 1 lb (16-20 count) fresh shrimp (peeled, de-veined)
sea salt (to taste)
fresh ground black pepper (to taste)
six cloves of garlic (peeled, pressed, chopped fine)
one bunch green onions (cleaned, chopped)
shredded parmesan cheese (half cup)
half-pound pasta (your choice, spaghetti
2 tblsp dried Italian parsley (or ¼ cup fresh chopped)
PEEL, de-vein shrimp, remove tail fins, wash thoroughly in cold water. Drain, dry with cotton towel.
CHOP onions, peel, smash and chop garlic. Combine and cook on low heat in 2 tblsp hot olive oil in deep skillet until softened.
BOIL water for spaghetti, with tsp. olive oil. ADD spaghetti to boiling water, cook until tender, about 10 minutes, drain under cold water, set aside.
ADD shrimp to skillet, add parsley, toss with garlic and onions. Add salt, pepper to taste. Cook on one side until color changes (about two minutes), turn individually, cook on second side until pink.
ADD 1/4 cup of Chardonnay wine, lower heat, simmer for 10 minutes.
ADD spaghetti to skillet, toss thoroughly but gently with tongs. Sprinkle parmesan cheese after serving.