Serving Size: 4
1 pound fresh linguine or angel hair pasta
1 pound medium shrimp -- shelled
=== BASIL BUTTER ===
2 ounces fresh basil leaves
10 ounces butter -- softened
1 teaspoon minced garlic
1/4 teaspoon salt
1/8 teaspoon freshly-ground black pepper
3 tablespoons grated Parmesan cheese -- plus
1 tablespoon grated Romano cheese
Remove any large stems from basil and wash leaves. Shake off excess water and dry with 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. 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 until 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 saut just until done, about 2 to 3 minutes. Serve over hot cooked pasta.
Pass freshly grated Parmesan cheese.
This recipe yields 4 servings.