2 oz fresh basil leaves (about 2 bunches)
10 oz softened butter
1 tsp minced garlic
1/4 tsp salt
1/8 tsp black pepper
3 Tbl Parmesan cheese, plus additional for garnish
1 Tbl grated Romano cheese
1 lb linguine pasta
1 lb medium shrimp, shelled
Remove any large stems from basil and wash leaves. Shake off excess water and dry leaves with paper towel. Place in a food processor and process until finely chopped. Remove from processor and reserve. Place butter in small mixer bowl. Using a electric mixer, whip butter until pliable. Add garlic, salt, pepper, Parmesan and Romano cheeses, and basil; mix until well incorporated. Basil butter can be used immediately or stored covered in refrigerator for 3 or 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 the freshly grated Parmesan cheese.
Subscribe to:
Post Comments (Atom)
New Recipes
What recipes would anyone like to see on here? I have lots of recipes to enter and didn't know what type of recipe you would like to see...
-
3/4 cup dark chocolate chunks 2 large eggs 3/4 cup sugar 2 cups heavy or whipping cream 1 cup milk 2 teaspoons vanilla 2 bananas, overripe j...
-
What recipes would anyone like to see on here? I have lots of recipes to enter and didn't know what type of recipe you would like to see...
-
1 box gingerbread mix 1 box instant cheesecake or vanilla pudding mix (4oz) 30 oz can pumpkin pie filling 1/2 cup brown sugar 1/3 tsp cinnam...
No comments:
Post a Comment