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  • Italian: Italian Shrimp Cristoforo

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    Italian: Italian Shrimp Cristoforo
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • MMMM BASIL BUTTER
    • 2 ounce Fresh basil leaves (about 2 bunches
    • 10 ounce Butter, softened (2-1/2 cubes)
    • 1 tsp Chopped garlic
    • 1/4 tsp Salt
    • 1/8 tsp Black pepper
    • 3 Tbsp. Grated parmesan cheese plu additonal for garnish
    • 1 Tbsp. Grated romano cheese DISH
    • 1 lb Fresh Linguine or possibly angel hair pasta
    • 1 lb Medium shrimp, shelled

    Directions

    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 till finely minced. Process in two batches if necessary to get a uniformly minced basil. Remove from processor and reserve.
    3. Place butter in small mixer bowl. Using an electric mixer, whip butter till pliable. Add in garlic, salt, pepper, parmesan and romano cheeses, and basil; mix unitol well incorporated. Basil butter can be used immediately or possibly stored covered in refrigerator for 3 to 4 days.
    4. Cook pasta according to directions, drain well and keep hot. Heat basil butter in large skillet over medium heat. Add in shrimp and saute/fry' just till done, about 2 to 3 min. Serve over warm cooked pasta. Pass freshly grated parmesan cheese.
    5. Makes 4 to 6 servings.

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