--------------------------------BASIL BUTTER--------------------------------
      2 oz Fresh basil leaves (about

           - 2 bunches
     10 oz Butter, softened

           - (2-1/2 cubes)
      1 ts Minced garlic

    1/4 ts Salt

    1/8 ts Black pepper

      3 tb Grated parmesan cheese plus

           - additonal for garnish
      1 tb Grated romano cheese

--------------------------------REST OF DISH--------------------------------
      1 lb Fresh Linguine or angel

           - hair pasta
      1 lb 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; ith 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 unitol 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 saute' just until
  done, about 2 to 3 minutes.  Serve over hot cooked pasta.  Pass freshly
  grated parmesan cheese.
  Makes 4 to 6 servings.
  SOURCE: General Mills' Olive Garden Restaurant Chain.
  Shared by Cate Vanicek