Growing up I can remember my mom sharing bites of her Garlic Shrimp with me and it was one of my favorite dinner treats.
Do you have one of those memories? I think I’ve always had a bit of food envy when it comes to my parents. Whatever they order in a restaurant always looks better than my food. To this day I think my dad expects me to ask for a bite. My son is turning out the same way. He has a more bland palate but whenever he sees my plate he can’t help but reach over and sneak a bite.
When I made this shrimp for dinner that is exactly what happened. He turned his nose up when I told him what was for dinner so instead of wasting shrimp I whipped up a quick piece of chicken for his plate. Not even one second after we sat down he was hoovering over my plate inhaling deeply at the wonderful smell. I think half of my portion ended up in his tiny belly.
One thing I love about living in Utah is our grocery store. I’ve become friends with everyone behind the Harmons meat counter (Not even kidding. I take jars of homemade jellies and jams every time I go in to give out and swap recipes). They always prepare when they see me coming and are ready for my crazy odd requests. They are always willing to slice my meat extra thin or help me pick the perfect picture worthy slice of beef. When I told them I’d just need a pound of shrimp I think it sent them into shock. It was my easiest order yet and since I am a shrimp newbie they gave me a quick guide…
I bought deveined steamed shrimp at their suggestion which cut down on the prep work and cook time. It also made these oh-so much more appealing to make in the future. It’s a quick crowd pleasing dinner that tops pasta wonderfully.
- 2 tablespoons butter, melted
- 2 tablespoons fresh lemon juice
- 1-1/2 teaspoons minced garlic
- 4 teaspoons fresh parsley, chopped
- ¼ teaspoon pepper, more or less to taste
- ¾ lb shrimp, peeled and deveined
- Cooked pasta, optional
- Parmesan cheese
- Combine the butter, lemon juice, parsley, garlic, and pepper in a Ziploc bag. Add shrimp to the bag, seal closed, gently shake to coat. Place in the refrigerator for at least 1 hour.
- Heat 1-2 tablespoons of olive oil in the bottom of a medium sized pan. Add your shrimp and sauce and cook about 3 minutes on each side.
- Serve over pasta or rice sprinkled with parmesan cheese.
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