Julie's Scampi with Fettucini

• 1-1/2 lbs (.7 kg) raw shrimp, cleaned
• 6 tbsp (90 ml) butter
• 1 tbsp (15 ml) virgin olive oil
• 4 oz (112 grm) white wine
• 4 tsp (20 ml) lemon juice
• 1 tbsp (15 ml) basil (if fresh, use about 5 leaves, minced)
• 3 tbsp (45 ml) chopped fresh garlic (I sometimes use 1 tblsp garlic in oil)
• fresh ground pepper
• 1 lb (.5 kg) fettucini pasta

1. Heat olive oil in pan and add 3 tblsp butter and garlic.
2. Stir fry shrimp until just cooked, remove from pan.
3. Add wine, lemon juice, a few grinds of pepper, and basil.
4. Reduce by 1/2 then wisk in remaining 3 tbsp (45 ml) butter.
5. Add shrimp back into pan and heat throughly.
6. Serve over cooked fettucine

shrimp, butter, virgin olive oil, white wine, lemon juice, basil, fresh garlic, fresh ground pepper, pasta

Taken from online-cookbook.com/goto/cook/rpage/000791 (may not work)