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Italian: olive garden shrimp cristoforo
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| Artist: |
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| Categories: |
Entrees, Italian, Pastas & Noodles, Seafood, Shrimp, Western European |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| | BASIL BUTTER | | 2
| oz | Fresh basil leaves (about | | | - 2 bunches | | 10
| oz | Butter, softened | | | - (2-?cubes) | | 1
| tsp | Minced garlic | | 1/4
| tsp | Salt | | 1/8
| tsp | Black pepper | | 3
| tbsp | Grated parmesan cheese plus | | | - additonal for garnish | | 1
| tbsp | Grated romano cheese | | | REST OF DISH | | 1
| lbs | Fresh Linguine or angel | | | - hair pasta | | 1
| lbs | Medium shrimp, shelled |
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Procedures:
| 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 unitol 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. |
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