MMMMM------------------------BASIL BUTTER-----------------------------
2 oz Fresh basil leaves (about
- 2 bunches
1 1/4 c Butter; softened
1 ts Garlic; minced
1/4 ts Salt
1/8 ts Black pepper
3 tb Parmesan cheese; grated, plus
- additonal for garnish
1 tb Romano cheese; grated
MMMMM------------------------REST OF DISH-----------------------------
1 lb Fresh Linguine or angel
- hair pasta
1 lb Medium shrimp; shelled
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.
Source: General Mills' Olive Garden Restaurant Chain.
