Tuscan Shrimp

Deselect All

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