Italian: olive garden shrimp cristoforo
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Italian: olive garden shrimp cristoforo
  Italian    Shrimp    Pasta    Seafood  
Last updated 6/12/2012 12:57:24 AM. Recipe ID 19942. Report a problem with this recipe.
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      Title: Italian: olive garden shrimp cristoforo
 Categories: Italian, Pasta, Cheese/eggs, Seafood
      Yield: 4 Servings
 
MMMMM------------------------BASIL BUTTER-----------------------------
      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

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.
  
  Makes 4 to 6 servings.
  




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Recipe ID 19942 (Apr 03, 2005)

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