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Shrimp Christopher

Submitted by: Mary on 05/08/2004
2306 views
3.00 avg rating
187 votes
 
 
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Ingredients

2 Ozs Fresh basil leaves (about - 2 bunches)
10 Ozs Butter- softened (2-1/2 cubes)
1 t Garlic - minced
1/4 t Salt
1/8 t Black pepper

3 T Grated Parmesan cheese plus - additional for garnish
1 T Grated Romano cheese
1 lb Prepared spaghetti squash
2 lbs. Medium shrimp, shelled

Directions

Remove any large stems from basil and wash leaves. Shake off excess water and dry with paper towel. Place in food processor; 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 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.



Warm prepared spaghetti squash and set aside, 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 spaghetti squash. Pass freshly grated Parmesan cheese.

Servings

4

Calories

9.5

Time to prepare

20 minutes

Difficulty

Easy
 

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