Feed Me That logoWhere dinner gets done
previousnext


Title: Olive Garden Shrimp Cristoforo
Categories: Italian Pasta
Yield: 4 Servings

BASIL BUTTER
2ozFresh basil leaves (about 2 bunches
10ozButter, softened (2-1/2 cubes)
1tsMinced garlic
1/4tsSalt
1/8tsBlack pepper
3tbGrated parmesan cheese plus additonal for garnish
1tbGrated romano cheese
REST OF DISH
1lbFresh Linguine or angel hair pasta
1lbMedium 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.

SOURCE: General Mills' Olive Garden Restaurant Chain.

Shared by Cate Vanicek

previousnext