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Olive Garden's Shrimp Cristoforo
Serving Size: 4


Cooking Directions:

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound fresh linguine or angel hair pasta
1 pound medium shrimp -- shelled
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 sauté
just until done, about 2 to 3 minutes. Serve over hot cooked pasta. Pass
freshly grated Parmesan cheese.

This recipe yields 4 servings.

© 2008
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