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Olive Garden Shrimp Cristoforo

1 lb. shrimp, shelled, medium size

Basil Butter:
2 oz. basil leaves, fresh
10 oz. (2 1/2 sticks) butter, softened
1 t. garlic, fresh, chopped
1/4 t. salt
1/8 t. black pepper
3 T. Parmesan cheese
1 T. Romano cheese
1 lb. fresh linguine or angel hair pasta

Remove any large stems from basil and wash leaves. Shake off excess water and dry with a paper towel. Place in food processor with blade attachment and process until finely chopped. Process in two batches if necessary to get a uniformly chopped basil. (2 oz. fresh basil leaves yield approximately 3/4 cup chopped basil). Remove from processor and reserve.

Place softened butter in a small mixer bowl. using an electric mixer, whip butter until pliable. Add remaining ingredients including basil and mix until well incorporated. Basil butter can be used immediately or stored covered in the refrigerator for 3-4 days.

Cook pasta according to directions, drain well and keep warm. melt Basil butter in a large skillet over medium heat. Add shrimp and saute just until done, about 2-3 minutes. Server over hot cooked pasta. Pass freshly grated Parmesan cheese.

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