shrimp scampi

Ingredients

• 1 pound medium shrimp*, deveined (tail on or peeled)
• ½ teaspoon kosher salt 
• Fresh ground black pepper
• ¼ cup finely minced white onion
• 6 garlic cloves, finely minced
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons olive oil
• 4 tablespoons salted butter
• ½ cup dry white wine (like Pino Grigio) or broth
• Zest of 1 lemon
• To serve: 8 ounces Angel Hair Pasta** or pasta of choice, crusty bread, or rice

Description

1. Thaw the shrimp, if frozen. Pat the shrimp dry. In a bowl, sprinkle it with ½ teaspoon kosher salt and fresh ground black pepper and stir to combine.
2. Chop the onion, garlic and parsley.
3. In a very large skillet, heat the olive oil on medium high heat. Add the minced onion and garlic and cook for 30 seconds. Add the shrimp in a single layer (without stacking it) and cook for about 3 minutes, turning halfway through, until just cooked. (The shrimp will continue cooking after removing from the heat.) Remove the shrimp to a bowl while making the sauce.
4. In the same skillet add the butter, wine, lemon zest and parsley. Simmer for 2 to 3 minutes until slightly thickened. Add the shrimp back to the skillet and rewarm it for a few seconds. Serve immediately, with pasta on the side**, rice or crusty bread (drizzle spoonfuls of the sauce over the shrimp and the pasta on the side).