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.
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