*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Italian                          Pasta
                 Cheese/Eggs                      Seafood
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----BASIL BUTTER-----
    2       oz           Fresh basil leaves (about
                         - 2 bunches
   10       oz           Butter, softened
                         - (2-1/2 cubes)
    1       t            Minced garlic
      1/4   ts           Salt
      1/8   ts           Black pepper
    3       tb           Grated parmesan cheese plus
                         - additonal for garnish
    1       tb           Grated romano cheese
                         -----REST OF DISH-----
    1       lb           Fresh Linguine or angel
                         - hair pasta
    1       lb           Medium shrimp, shelled
   Remove any large stems from basil and wash leaves.  Shake off excess water
   and dry with paper towel.
   Place in food processor; ith blade attachment process until finely chopped.
   Process in two batches if necessary to get a uniformly chopped basil.
   Remove from processor and reserve.
   Place butter in small mixer bowl.  Using an electric mixer, whip butter
   until pliable.  Add garlic, salt, pepper, parmesan and romano cheeses, and
   basil; mix unitol well incorporated.  Basil butter can be used immediately
   or stored covered in refrigerator for 3 to 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 freshly
   grated parmesan cheese.
   Makes 4 to 6 servings.
   SOURCE: General Mills' Olive Garden Restaurant Chain.
   Shared by Cate Vanicek
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