Seafood is a summer favorite, and shrimp is absolutely my favorite type if seafood, and its very quick and easy, with minimal mess leftover in the kitchen. This dish can be done from start to finish in less than 15 minutes flat, and the results are mouthwatering.Usually, I serve this on a bed of linguini or angel hair pasta. However, I enjoy the shrimp without the pasta more in the summer for a lighter dish. Leftovers can be chopped, and added to a salad without reheating.
350 gm Shrimp, preferably with the tails
4 cloves of garlic, chopped
1/3 cup fresh parsley
2 Tbsp olive oil
2 Tbsp butter
salt and pepper to taste
Heat the oil in a pan, then add in the garlic, and the shrimp. Halfway through cooking [grey shrimp should start to pink, or red shrimp should start to curl], add in the lemon juice, butter salt and pepper. Stir in the parsley, and once the shrimp are cooked, plate and eat immediately. You should have a nice sauce under the shrimp which is perfect for lightly coating pasta.
Leftovers can be chopped and used for salads without heating. Reheating shrimp can make it a bit tough.