| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Seafood |
Italian |
Italian, Pasta, Cheese/eggs, Seafood |
4 |
Servings |
INGREDIENTS
| 2 |
oz |
Fresh basil leaves (about 2 bunches |
| 10 |
oz |
Butter, softened (2-1/2 cubes) |
| 1 |
ts |
Minced garlic |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Black pepper |
| 3 |
tb |
Grated parmesan cheese plus additonal for garnish |
| 1 |
tb |
Grated romano cheese |
| 1 |
lb |
Fresh Linguine or angel hair pasta |
| 1 |
lb |
Medium shrimp, shelled |
INSTRUCTIONS
BASIL BUTTER
REST OF DISH
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
A Message from our Provider:
“Lonely? No one understands like Jesus”