Italian: Olive Garden Shrimp Cristoforo

• 2 ounces basil fresh, (about 2 bunches)
• 10 ounces butter softened
• 1 teaspoon garlic minced
• 1/4 teaspoon salt
• 18 teaspoon black pepper
• 3 tablespoons parmesan, parmigiano-reggiano cheese, grated plus, additonal for garnish
• 1 tablespoon romano cheese grated
• 1 pound pasta fresh linguine or angel hair
• 1 pound shrimp medium, shelled

1. Remove any large stems from basil and wash leaves.
2. Shake off excess water and dry with paper towel.
3. Place in food processor; ith blade attachment process until finely chopped.
4. Process in two batches if necessary to get a uniformly chopped basil.
5. Remove from processor and reserve.
6. Place butter in small mixer bowl.
7. Using an electric mixer, whip butter until pliable.
8. Add garlic, salt, pepper, parmesan and romano cheeses, and basil; mix until well incorporated.
9. Basil butter can be used immediately or stored covered in refrigerator for 3 to 4 days.
10. Cook pasta according to directions, drain well and keep warm.
11. Melt basil butter in large skillet over medium heat.
12. Add shrimp and saute just until done, about 2 to 3 minutes.
13. Serve over hot cooked pasta.
14. Pass freshly grated parmesan cheese.
15. Makes 4 to 6 servings.

basil, butter, garlic, salt, black pepper, parmesan, romano cheese, linguine, shrimp

Taken from recipeland.com/recipe/v/italian-olive-garden-shrimp-cri-33430 (may not work)