It's quick! It's delicious! It's even a little fancy! What more could you want? :)
3 tablespoons extra virgin olive oil
3 tablespoons butter
3 cloves of garlic, minced
2 12 ounce bags of extra large shrimp, thawed, peeled, deveined
Salt and Pepper
Parmesan (freshly grated or the kind that comes in the shaker)
Thaw the shrimp by taking it out of the freezer and leaving it in the fridge for about 8 hours. I literally never remember to do this! I end up putting the shrimp in a colander and running cold water over it until it is thawed.
Peel the shrimp and make sure that it is thoroughly deveined. Sometimes I feel like the shrimp deveining community could be a bit more thorough ;)
Heat the olive oil and butter in a nonstick skillet over medium heat until the butter is melted.
Add the minced garlic, and cook for 30-60 seconds.
Don't let the garlic burned, because nobody likes burned garlic. Nobody.
Add the shrimp and cook for 2-3 minutes. Flip the shrimp and cook for a few more minutes or until cooked through. Shrimp cooks a lot faster than you might think, so be sure not overcook it or it will be rubbery. Shrimp that is well cooked will be white (or pink) and not translucent, and it will have formed a "C" for "cooked!" How friendly of it :)
Add salt and pepper to taste.
I suppose the parmesan is technically optional, but I say you should always go for some parmesan on top!
Serve on your favorite cut of pasta or even rice. Enjoy!
I served this with some simple green beans and grilled bread. So delicious!