Shrimp Basilico

• 1 tablespoon olive oil
• 24 large shrimp, peeled & deveined
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh basil, plus basil leaves for garnish
• 1 cup Chardonnay or Chablis
• 1 1/2 cups heavy cream
• Juice of 1/2 lemon
• 1/4 cup (1/2 stick) cold butter, cut into 5 pieces
• Salt
• Ground pepper

1. Heat oil in saut pan over medium heat.
2. Add shrimp, then add garlic; saut 10 seconds.
3. Add basil and wine; cook until almost all wine has evaporated.
4. Add cream; cook until liquid is reduced by half.
5. Add lemon juice.
6. Turn heat very low.
7. Add butter.
8. Cook until butter melts; do not let boil.
9. Add salt and pepper to taste. Garnish with basil leaves.
10. Serve with pasta or a good bread to soak up the sauce.
11. Yield 4 servings.

olive oil, shrimp, garlic, fresh basil, chablis, heavy cream, lemon, cold butter, salt, ground pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=84802 (may not work)