Olive Garden Shrimp Cristoforo
Yield
4 servingsPrep
20 minCook
35 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Basil butter | |||
| 2 | ounces |
basil
|
|
| 10 | ounces |
butter
softened |
|
| 1 | teaspoon |
garlic
minced |
|
| ¼ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 3 | tablespoons |
Parmesan cheese
|
|
| 1 | tablespoon |
romano cheese
grated |
*
|
| 1 | pound |
pasta, linguine
|
|
| 1 | pound |
shrimp
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Basil butter | |||
| 57.8 | ml/g |
basil
|
|
| 289 | ml/g |
butter
softened |
|
| 5 | ml |
garlic
minced |
|
| 1.3 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 45 | ml |
Parmesan cheese
|
|
| 15 | ml |
romano cheese
grated |
*
|
| 453.6 | g |
pasta, linguine
|
|
| 453.6 | g |
shrimp
|
|
Directions
Remove any large stems from basil and wash leaves.
Shake off excess waterand 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 sauté just until done, about 2 to 3 minutes.
Serve over hot cooked pasta.
Pass freshly grated parmesan cheese.
