2 tablespoons grapeseed oil
1 1/4 pounds (21 to 25 count) shrimp, peeled and deveined
1 teaspoon salt
1 teaspoon ground pepper
1/4 cup white wine, such as chardonnay
1/2 cup olive tapenade
1 1/2 cups marinara of choice
1 pound cooked spaghetti
1/4 cup fresh grated Parmesan
2 tablespoons thinly sliced fresh basil