I’ve always said I’d love to live on the coast where I could have access to fresh seafood any time. It’s one of my favorite things to eat, but here in the Midwest it can be expensive, so we usually only have it as a treat on special occasions. While Kevin and the boys would probably choose crab or lobster as their first seafood choice, mine would definitely be shrimp. I love shrimp however it’s prepared, and shrimp scampi is one of my favorite ways to prepare it at home.

Shrimp Scampi

2 pounds raw shrimp, peeled and deveined
1 stick butter
Half a small onion, finely diced
3 garlic cloves, finely minced
1/2 cup dry white wine
2 tablespoons chopped parsley
Salt and pepper to taste
Grated Parmesan cheese for garnish
Hot noodles or rice

In a large skillet, melt the butter. Cook the diced onions for about 2 minutes, and add the minced garlic. Cook a few minutes more until the onion is translucent but not browned. Add the chopped parsley and white wine, stirring to combine.

Add the peeled and deveined shrimp to the skillet, and cook just until all the shrimp have turned pink — no longer or they will turn tough.

Serve shrimp and sauce over hot cooked noodles or rice, and garnish each serving with grated Parmesan cheese.