Shrimp Sauteed in Butter Quick and Scrumptious

Do you love shrimp? Everyone in our family does, and with the great deals on shrimp going on at the grocery store, I declared Friday’s dinner to be sauteed shrimp.

For those of you who take delight in shelling and deveining shrimp, my hat is off to you. I must admit I bought already shelled and deveined shrimp at my local grocery store. It made my life much easier when preparing dinner!

A tip of the hat to Cooks.com for inspiring me to saute shrimp with their easy recipe. I left off the chopped fresh parsley, not because I didn’t have any, but because it was something I didn’t have time to do. Also, I skipped grating the Parmesan cheese, because my grater recently bit the dust (it did last 10 years, so it served its time, poor thing). I used my vegetable peeler to peel about 8 bits of Parmesan, and tore those pieces into smaller bits to add to the sauteed shrimp at the end.

Before I sauteed the shrimp, I started broiling scallops. The scallops took about 7 minutes to cook.

Quick, easy, and delicious. What more can you ask when you need to whip up a meat free dinner during Lent?

I served the sauteed shrimp over multigrain angel hair pasta drizzled with extra virgin olive oil and a light sprinkle of salt. Sauteed mushrooms and a side of peas completed the dinner.

Sauteed Shrimp Parmesan

Prep time: 5 minutes
Cook time: 4 minutes
Total time: about 10 minutes

Ingredients

• 1/2 lb. fresh shrimp
• 1 teaspoon unsalted butter
• 1 clove garlic, minced
• 1 tablespoon grated Parmesan cheese

Shell and devein shrimp. Over medium heat, melt butter in skillet. Add shrimp. After 3 minutes, add garlic, and stir to make sure garlic cooks but does not burn or brown. When shrimp turns pink, they are done. Remove shrimp to serving bowl, and sprinkle with Parmesan cheese. Serve over angel hair pasta drizzled with a little EVOO, and a side of sauteed mushrooms (if you like them). Unbelievably delicious.

Photo by Kelly Estes