Recipe for Olive Garden Shrimp Cristoforo from the Restaurant section.
Olive Garden Shrimp CristoforoPosted by dizzybreez at recipegoldmine.com May 4, 2001 Source: General Mills' Olive Garden Restaurant Chain Basil Butter
2 ounces fresh basil leaves (about 2 bunches)
10 ounces butter, softened (2 1/2 cubes)
1 teaspoon garlic, minced
1/4 teaspoon salt
1/8 teaspoon black pepper
3 tablespoons grated parmesan cheese plus
additional for garnish
1 tablespoon grated Romano cheese Rest of Dish
1 pound fresh linguine or angel hair pasta
1 pound 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; with 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 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.
We hope you enjoy your freshly made Olive Garden Shrimp Cristoforo. This recipe came from Restaurant's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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