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Olive Garden Shrimp Cristoforo

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Submitted by SherryLea

YIELD

4 servings

PREP

20 min

COOK

35 min

READY

1 hrs

Ingredients

Basil butter
2 57.8
OUNCES ML/G BASIL
10 289
OUNCES ML/G BUTTER
softened
1 5
TEASPOON ML GARLIC
minced
¼ 1.3
TEASPOON ML SALT
0.6
TEASPOON ML BLACK PEPPER
3 45
TABLESPOONS ML PARMESAN CHEESE
1 15
TABLESPOON ML ROMANO CHEESE
grated *
1 453.6
POUND G PASTA, LINGUINE
1 453.6
POUND 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 316g (11.1 oz)
Amount per Serving
Calories 1055 52% from fat
 % Daily Value *
Total Fat 61g 94%
Saturated Fat 37g 186%
Trans Fat 0g
Cholesterol 375mg 125%
Sodium 870mg 36%
Total Carbohydrate 29g 29%
Dietary Fiber 4g 17%
Sugars g
Protein 82g
Vitamin A 55% Vitamin C 9%
Calcium 15% Iron 43%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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