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. Sauté shrimp until pink; add wine, 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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