Shrimp Cristoforo-Olive Garden

By tjberens

Ingredients

• -----BASIL BUTTER-----
• 2 oz Fresh basil leaves (2 bunches)
• 10 oz Butter -- softened(about 2 1/2 cubes)
• 1 tsp Garlic -- minced
• 1/4 tsp Salt
• 1/8 tsp Black pepper
• 3 tbsp Grated parmesan cheese plus additional for garnish
• 1 tbsp Grated Romano cheese
• -----REST OF DISH-----
• 1 lb Fresh Linguine or angel hair pasta
• 1 lb Medium shrimp -- shelled

Details

Servings 4

Preparation

Step 1

Remove any large stems from basil and wash leaves. Shake off excess water and dry with paper towel.
Place in food processor with blade attachment
Process until finely chopped. Process in two batches if necessary to get a
uniformly chopped basil.
Remove from processor and reserve. Place butter in small mixer bowl. Using an electric mixer, whip butter until pliable.
Add garlic, salt, pepper, parmesan and Romano cheeses, and basil
Mix until well incorporated.
Basil butter can be used immediately or stored covered in refrigerator for 3 to 4 days.

Cook pasta according to directions, drain well and keep warm.
Melt basil butter in large skillet
over medium heat.
Add shrimp and sauté'just until done, about 2 to 3 minutes.
Serve over hot cooked pasta. Pass freshly grated parmesan cheese.