1lb. shrimp, peeled garlic basil shrimp pasta juice and zest of one lemon 2T olive oil 6 cloves garlic, minced 1/4 c chopped shallots (or onion) pint cherry tomatoes, halved 1/3 c white wine 6-8 fresh basil leaves salt/pepper 1 pound pasta In a nonstick pan, warm the oil and add the shallots, garlic, 1 tsp lemon zest and the juice from the lemon. Turn your pan up to medium high, add your shrimp and cook for 3-4 minutes until firm. Add wine and basil, cook another 30 seconds and salt and pepper to taste, then remove from heat and stir in tomatoes. Toss with al dente pasta and enjoy!