This is very quick and very easy.  This was one of my first recipes that I have relied on when in a pinch and company's coming! Don't forget your favorite tossed salad and fresh bread!

 

 Scampi Butter, recipe follows
1 pound raw peeled and deveined 16 to 20 count shrimp, with tail on 
1 tablespoon white wine 
Fresh arugula, for garnish

Place 2/3 of the scampi butter in a large saute pan over high heat and melt. Add in shrimp and cook for about 2 minutes, moving shrimp around in the pan. Sizzle with the white wine and cook until shrimp are opaque, only about another 2 minutes. Remove from heat and stir in the remaining scampi butter. Serve over hot spaghetti or linguine and garnish with fresh arugula.

Scampi Butter:
1/4 pound unsalted butter, softened
1 tablespoon minced garlic
2 tablespoons minced red onion
1 tablespoon fresh chopped parsley leaves
1/2 teaspoon garlic powder
1 tablespoon kosher salt
1/4 teaspoon freshly ground black pepper
Dash white pepper
Dash Worcestershire sauce
1 lemon, juiced

In a bowl with a wire whisk, mix together all ingredients until well blended.

Happy Holidays!   Cheryl