Put the olive oil together with the onion and leek in a pan to polish, for two minutes, then add the shrimp for another two minutes, so that they turn brown and quench them with the wine until the alcohol evaporates.
Add the broth and the oatmeal and mix. Leave for another seven minutes and remove from the heat. Add the giants, the basil and mix.
Leave out of the fire, so that the liquids are absorbed. Season with salt and pepper and serve.
Tip: Serve with a green salad for a complete meal!