If you are going with frozen shrimp put them in a bowl of water to thaw while you get the skillet started. Put a large skillet on at medium high and eyeball a couple of tablespoons of olive oil in it.

Rinse off and trim the green beans or just get the ones in a plastic bag that are already trimmed and washed. Put the beans in the skillet and cut up the onion into wide strips and add it to the pan also. A little salt and pepper. Toss it all a few times as it cooks.

Put a pot of salted water on and then put some rigatoni - or penne -pasta in it to cook while the rest of the 20 Minute Weeknight Shrimp Dinner is getting ready. If the pasta is done before the stuff in the skillet just drain the water out and drizzle it with a little olive oil stir it up to get it coated with the olive oil and put it back on the burner but with the heat turned off.

Chop up 3 or 4 cloves of garlic. When the onions are starting to get translucent push the veggies off to the sides of the skillet and put the garlic in the bare spot in the middle. Squeeze the juice from the fresh lemon on the pile of garlic and flatten it out.

Lay the shrimp out on the garlic and cook for about a minute to a minute and a half until the cooked side is pink.  Then turn them over and pink up the other side. when both sides are pink and the center is opaque the shrimp is done.

It's time to serve up and enjoy your 20 Minute Weeknight Shrimp Dinner. A little grated parmesan sprinkled over everything,a chilled bottle of a good Pinot Grigio and some of Poppop's easy homemade bread makes it all come together real well!