1/2 c. chopped fresh basil
2 lbs. lg. or jumbo shrimp, shelled and deveined
4 tbsp. olive oil
6 tomatoes, peeled, seeded and chopped (or 1 can Progresso tomatoes)
6-8 cloves garlic, thinly sliced or minced
Salt and pepper to taste
1/2 c. dry white wine

Heat olive oil in saute pan and add the shrimp. Stir fry over high heat for a minute or until they begin to turn pink. Remove to a dish and add the tomatoes, wine, garlic and basil and saute until the tomatoes soften and give up their juice. Continue to saute while you return the shrimp and adjust the seasoning. The entire process should take no more than 8-10 minutes. Serve over spinach or egg fettucini. This dish may also be prepared with sea scallops or a combination of both.