1 tablespoon grapeseed oil
1 tbsp butter
1 lb uncooked, deveined, peeled wild caught shrimp
¼ cup white wine
1 medium green onion
1 clove garlic (minced)
½ tsp basil (or 2 tsp fresh)
¾ tsp parsley (or 2 tsp fresh)
1 tbsp lemon juice
1 Package gluten free pasta
(Start boiling water and add pasta to it a couple minutes ahead of time)
In a skillet, add oil and butter.
Next, add shrimp, garlic, lemon juice, and green onion. Cook shrimp for approx 2 minutes, then flip and cook for two more minutes. Transfer shrimp to a plate (remove from heat).
Return pan to heat and add wine and basil. Scrape any browned bits from bottom of pan with a wooden spoon. Boil liquid for 45 seconds then add parsley and turn off heat. Pour sauce over shrimp and toss to combine.