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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
- 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 till finely minced. Process in two batches if necessary to get a uniformly minced basil. Remove from processor and reserve.
- 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.
- 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.
- Makes 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 307g | |
| Recipe makes 4 servings | |
| Calories 1052 | |
| Calories from Fat 538 | 51% |
| Total Fat 61.22g | 77% |
| Saturated Fat 37.11g | 148% |
| Trans Fat 0.0g | |
| Cholesterol 325mg | 108% |
| Sodium 729mg | 30% |
| Potassium 510mg | 15% |
| Total Carbs 86.23g | 23% |
| Dietary Fiber 3.8g | 13% |
| Sugars 3.1g | 2% |
| Protein 38.75g | 62% |
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