Shrimps with White Wine and Feta

I love shrimps. Jacquie loves shrimps. Thus: we eat a lot of shrimps. I can't remember how I figured out this particular meal out - most likely I found the recipe somewhere and changed a few things around to make it better (or at least different). It's quick, easy and extremely flavorful.

Shrimps with White Wine and Feta

3/4 lb raw shrimps
1/2 red onion
3 cloves garlic
16 oz feta cheese
1/2 cup dry white wine
1 small bunch fresh parsley
1 small package of spaghetti
salt
black pepper

Start by bringing water in a large pot to a boil. Add a tablespoon of salt, then boil the pasta according to the instructions on the package - you're looking for al dente. Once boiled, drain and return to the pot. Next, peel and de-vein the shrimps, then set aside. Peel and chop the onion, peel and mince the garlic. Over medium heat, add a few tablespoons of cooking oil (or olive oil if you prefer that) and sauté the onions. Add the garlic after a couple of minutes, to prevent them from burning (as they will cook much quicker than the red onion). Once they are translucent and smell absolutely wonderful, add the shrimps. Cook the shrimps until just pink, then add the white wine. Stirring occasionally, cook until the shrimps are cooked through, about 3-4 minutes.

Crumble the feta cheese and finely mince the parsley (I usually put it in a coffee cup and go to town with a pair of scissors). Once the shrimps have finished cooking, pour the sauce over the pasta. Add the cheese and parsley. Toss and serve immediately.