Garlic & Parsley Butter Shrimp

There are few things I love more than a simple recipe. I mean sure, it's fun to watch Will create something in the kitchen that has approximately 1,500 steps to it and takes three hours. But realistically, who has time for that?? If it wasn't for Will and his interest in cooking, I can guarantee you this little blog wouldn't exist because I wouldn't be committing to the majority of recipes he makes! But this recipe is one that's for everyone - those who like to cook, those who don't and those who can't. It includes SIX ingredients total and two preparation tools. Don't have a food processor? Use a blender. Problem solved. But other than needing something to create the paste, this recipe is about as easy as it can get. And that's what makes it so wonderful! I promise that anyone can make this. And even better? You can eat it by itself or with some plain pasta noodles. Either is good and quite honestly, this shrimp can hold its own as far as flavor goes. So treat yourself to some fresh shrimp from the counter (not frozen) and enjoy this easy, amazing recipe!

Cooking Notes: Because this recipe was so straightforward, we didn't really make any changes - our amounts may have varied a bit for butter and shrimp, but overall, we left things as-is.

Garlic & Parsley Butter Shrimp (adapted from Jo Cooks; serves 2-3)
1 lb. raw shrimp, deveined, shells off except tail
1/4 cup butter
3 cloves garlic
1/4 cup parsley
S&P to taste
1 lemon, juiced

Preheat oven to 425 degrees. In a food processor, combine butter, garlic, parsley, S&P and pulse until it turns into a paste. Take half the butter paste and place pieces of it in a medium or large skillet that is oven-safe. Arrange shrimp over the butter in the skillet then place the rest of the butter paste over the shrimp, making sure each shrimp has some butter on it. Place the skillet in the oven and bake for about 20 minutes or until the shrimp is slightly pink and hot and bubbly. Drizzle with lemon juice, serve and enjoy! Goes great over pasta noodles.

Recipe: Jo Cooks: Garlic Parsley Butter Shrimp