This 15 minute meal is amazing and so simple for a weeknight dinner. The aroma of the fresh basil, garlic and shrimp will have your mouth watering as it cooks. The beauty of this recipe is that you will only need a couple of ingredients to make a delicious meal. You will need a good olive oil, fresh basil, garlic, and our wild caught Sustainably harvested shrimp.
1/3 cup olive oil
4 cloves of fresh garlic
4 tablespoons chopped fresh basil
1 lb shrimp (about 16 shrimp) peeled and deveined
Simply mix all of the ingredients in a bowl coating the shrimp. Melt butter and olive oil in a heavy bottomed pan over medium-low heat. Add the shrimp and sprinkle with salt (love our pink himalayan sea salt with seafood) and pepper. Saute for a few minutes a side until shrimp are cooked through and pink, about 6 minutes.
For those non-paleo eaters the sauce is delicious with crusty french bread dipped in it. Our bread is delivered fresh daily from Leonora bakery. Roast some asparagus and sweet potatoes, chill a bottle of crisp wine ( Elizabeth Spencer Sauvingnon Blanc really complements this dish) and you have the perfect spring dinner. It's a piece of cake. Enjoy!