CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy, Eggs, Seafood |
Italian |
Cheese/eggs, Italian, Pasta, Seafood |
4 |
Servings |
INGREDIENTS
2 |
oz |
Fresh basil leaves, about |
|
|
2 bunches |
10 |
oz |
Butter, softened |
|
|
2-1/2 cubes |
1 |
t |
Minced garlic |
1/4 |
t |
Salt |
1/8 |
t |
Black pepper |
3 |
T |
Grated parmesan cheese plus |
|
|
additonal for garnish |
1 |
T |
Grated romano cheese |
1 |
lb |
Fresh Linguine or angel |
|
|
hair pasta |
1 |
lb |
Medium shrimp, shelled |
INSTRUCTIONS
Remove any large stems from basil and wash leaves. Shake off excess
water and dry with paper towel. Place in food processor; ith 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 unitol 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
saute' just until done, about 2 to 3 minutes. Serve over hot cooked
pasta. Pass freshly grated parmesan cheese. Makes 4 to 6 servings.
SOURCE: General Mills' Olive Garden Restaurant Chain. Shared by Cate
Vanicek From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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