Shrimp Cristoforo
  • 2/3 oz box of fresh basil leaves (we can't get bunches of basil here, if you can use about 10 leaves)
  • 2 1/2 sticks butter (if using unsalted, increase salt to 1 tsp)
  • 2-4 cloves of garlic, per your taste, chopped
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 4 Tbsp parmesan or romano cheese
  • 1 pound of cheese tortellini
  • 1 pound of shrimp, peeled and deveined
  1. Remove any large stems from basil, then mince.
  2. Cook pasta according to package directions.
  3. In a large skillet melt butter over medium heat. Add garlic, basil, salt, pepper, and cheese. Sautee 1 minute and then add shrimp. Shrimp will be ready "when head meets tail" or about 2 on each side. If you leave the tails on, the tails will turn pink when done.
  4. Serve over cooked pasta.
If you buy your shimp already peeled and deveined this meal takes 10 minutes TOTAL!! This is supposed to be a copy cat recipe from the Olive Garden. Okay, so don't pee on yourself when you see how much butter is in this! I served this with Bertolli Three Cheese Tortellini that you get on the boxed pasta aisle so it helped use up some of the butter. Also I served this with a crusty bread and instead of buttering it we just sopped the butter off of our plates. If you are going to make this with one pound of shrimp, I suggest cutting out one stick of butter. If you choose to use 2 pounds of shrimp, you can use the full amount of butter. I am typing the recipe as it was written (full amount of butter and 1 pound of shrimp).