Shrimp Scampi


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1-2 pounds shrimp, peeled and deveined - tails on
1/3 cup olive oil
1 tablespoon butter
1/3 cup Chablis wine
2-4 large cloves garlic, crushed and finely chopped
3/4 teaspoon sea salt
1/2 teaspoon freshly ground pepper
3 tablespoons chopped fresh parsley
1 teaspoon finely chopped basil
3 tablespoons fresh lemon juice, about 1 large lemon


Heat oil and butter over medium low heat in a large skillet. Saute shrimp until pink; add vermouth, garlic, salt, and pepper; simmer until liquid is almost evaporated. Sprinkle with parsley, basil, and lemon juice. Gently stir and serve with linguini pasta.

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