3tablespoonsgrated Parmesan cheese, plus additional for garnish
1tablespoonsgrated Romano cheese
Rest of the Dish
1poundfresh linguine or angel hair pasta
1poundmedium shrimppeeled and deveined
Instructions
Remove any large stems from basil and wash leaves. Shake off excess water and dry leaves with a paper towel.
Place basil leaves in a food processor. Using the blade attachment, process until finely chopped. Process in two batches if necessary to get uniformly chopped basil. Remove from processor and reserve.
Place butter in a small mixing bowl. Use an electric mixer to whip butter until pliable.
Add garlic, salt, pepper, Parmesan, Romano cheese, and basil. Mix until well incorporated.
Cook pasta according to package directions. Drain well and keep warm.
Melt basil butter in a large skillet over medium heat.
Add shrimp and saute until just done, about 2 to 3 minutes.
Serve shrimp and basil cheese garlic butter sauce over hot, cooked pasta.
Sprinkle parmesan cheese on top or serve it on the side.
Recipe Tips
Basil butter can be used immediately or stored covered in the refrigerator for 3 to 4 days.