Season the shrimp with salt and pepper to taste, and add to a skillet over medium high heat along with the olive oil and 2 Tbsp. of the butter. Saute until the shrimp is done.
Remove the shrimp from the skillet and add in the remaining butter and the onion. Saute until softened.
Mix in the garlic and saute another 30 seconds.
Stir in the white cooking wine, and cook until the liquid is reduced by half.
Mix in the chicken broth, parsley, oregano and basil.
Add the shrimp back to the skillet and toss to coat well in the sauce before serving.
Enjoy!