I love me some good shrimp. What I love more is shrimp and pasta! So I combined this recipe with some pasta with a lemon caper sauce and it was amazing! Will definitely make it all again. Not to mention, the caper sauce can be made in a larger batch and frozen for future use! 
- 1.5 lb shrimp with tails, peeled and deveined
- 1/3 cup thinly sliced leek (1 medium) or thinly sliced green onion (3)
- 1/2 tsp dried basil, oregano, or tarragon, crushed
- 4 cloves garlic, minced
- 2 Tbsp olive oil
- 2 Tbsp dry white wine or dry sherry
- 1 Tbsp lemon juice
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 Tbsp snipped fresh parsley
Rinse shrimp; pat dry with paper towels and set aside. In a large skillet cook and stir shrimp, leek, basil, and garlic in hot oil over medium heat for 2-4 minutes or until shrimp are opaque. Carefully add wine, lemon juice, salt, and pepper to skillet. Cook and stir just until heated through. Stir in parsley.
Serves 4
Total Time: 25 minutes
Recipe from Better Homes and Gardens New Cookbook
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