Ingredients Jump to Instructions ↓

  1. Basil Butter

  2. 2 oz 56g Fresh basil leaves -

  3. 2 bunches

  4. 10 oz 284g Butter - softened

  5. (2-1/2 cubes)

  6. 1 teaspoon 5ml Minced garlic

  7. 1/4 teaspoon 1 1/3ml Salt

  8. 1/8 teaspoon 0.6ml Black pepper

  9. 3 tablespoons 45ml Grated parmesan cheese plus - additonal for garnis

  10. 1 tablespoon 15ml Grated romano cheese

  11. Rest Of Dish

  12. 1 lb 454g / 16oz Fresh linguine or angel - hair pasta

  13. 1 lb 454g / 16oz Medium shrimp - shelled

Instructions Jump to Ingredients ↑

  1. Remove any large stems from basil and wash leaves. Shake off excess water and dry with paper towel.

  2. 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.

  3. 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.

  4. 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.

  5. Makes 4 to 6 servings.


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