Shrimp With Basil-Garlic Butter

Shrimp with Basil-Garlic Butter

12 jumbo shrimp (3/4 pound)
1 1/2 tablespoons olive oil
2 teaspoons minced garlic
1/3 cup dry white wine
1 tablespoon fresh lemon juice
2 tablespoons chopped sun-dried tomatoes packed in oil
3 tablespoons cold unsalted butter, cut into pieces
1/2 cup shredded fresh basil

Season shrimp with salt and pepper. Heat oil in a large nonstick skillet over moderately high heat until hot but not smoking and saute shrimp until just done. Transfer shrimp to a bowl with a slotted spoon. Add garlic to skillet and cook, stirring, over moderate heat 15 seconds, then stir in wine, juice, and tomatoes. Boil, stirring occasionally, until liquid is reduced by two thirds. Swirl in butter and basil over low heat and season with salt and pepper. Toss shrimp into the pan and coat with the sauce.Enjoy.