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Olive Garden Shrimp Cristoforo


Basil butter;
2 oz. Fresh basil leaves(about 2 bunches)
10 oz. Softened butter(2 " cubes)
1 tsp. Minced garlic
1/4 tsp. Salt
1/8 tsp. Black pepper
3 tbsp. Grayed Parmesan cheese + additional for garnish
1 tbsp. Grated Romano cheese
Rest of the dish;
1 lb. Fresh linguine of angel hair pasta
1 lb. Medium shrimp(shelled)


Remove any large stems from basil and wash leaves. Shake off excess water and dry with a paper towel. Place in a food processor; with blade attachment process until finely chopped. Process in two batches if nessescary to get uniformly chopped basil. Remove from processor and set aside. Place butter in a small mixing 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 in the refrigerator, covered for 3 days. Cook pasta according to directions on the pkg., drain well, and keep warm. Melt basil butter in a large skillet over med., heat. Add shrimp and saute just until done. About 2-3 min., serve over hot cooked pasta. Garnish with freshly grated Parmesan cheese. Makes 4-6 servings.

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