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1 pound linguine pasta

1 pound medium shrimp, peeled and deveined
2 ounces fresh basil leaves
2 1/2 sticks butter, softened
1 teaspoon minced garlic
1/4 teaspoon salt
1/8 teaspoon black pepper
4 tablespoons grated Parmesan cheese
1 tablespoons grated Romano cheese

Cook the pasta according to the package directions.  Meanwhile, remove the large stems from the basil and wash the leaves.  Pat dry with a paper towel.  Chop the leaves in a food processor.  Whip the butter in a bowl with an electric mixer.  Add garlic, salt, pepper, Parmesan and Romano cheeses and the basil.  Mix well.  Use immediately or store in the refrigerator.   Melt the basil butter in a large skillet over medium heat.  Add the shrimp and saute for about 2-3 minutes.  Serve over pasta with some extra Parmesan cheese to pass around the table.

(3 votes, average: 4.67 out of 5)

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Never ending salad and breadsticks….  An Olive Garden signature.  I usually wrap up a few of the breadsticks and take them home.  Who knew it was so easy to make these at home?

1 loaf bread dough – (not frozen)
olive oil or non-stick cooking spray
garlic powder
dry crushed oregano

Spray your fingers with cooking spray or oil and knead just until you can shape into cigar-sized pieces (about 8 to 10). Place them 3″ apart on greased cookie sheets.
Let rise in warm place until doubled – about 1-1/2 hours. Then holding non-stick cooking spray about 8″ from sticks, lightly spray top of each and then dust with garlic powder and oregano. Bake at 375 degrees F for about 20 to 25 minutes or until golden brown. Cool in pan on rack then serve.

(29 votes, average: 3.34 out of 5)

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1/2 pound pearl onions
1 medium red onion sliced thin
1 medium Vidalia onion sliced thin
4 tablespoons olive oil
6 cups chicken stock
Salt
1/4 teaspoon Red Pepper flakes
1/2 pound Angel Hair,
broken in 2 inch pieces
1/4 cup chopped Italian Parsley
4 teaspoon grated Romano Cheese

1. Place onion and oil in a large sauce pan over low heat and saute, stirring occasionally, about 20 minutes, until onions are soft.
2.Add stock and salt to taste. Sprinkle with hot pepper flakes and simmer for about 1 hour.
3.Add pasta and parsley and cook until pasta is al dente.  Sprinkle with grated Romano cheese.

Serves 6

(13 votes, average: 4.15 out of 5)

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With all these great Olive Garden copycat recipes, I rarely ever go out to the restaurant.  I save so much money when I prepare dishes like this at home.  It also allows me to get creative and make some interesting twists in the original recipes flavor.

2 tablespoons olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, finely chopped
½ lb ground beef
6 oz Italian sausage, skinned
1 cup red wine
18 oz can crushed tomatoes, chopped
1 tsp fresh rosemary, chopped (1/4 tsp dry)
1 tsp fresh sage, chopped (1/4 tsp dry)
Salt to taste
Pepper to taste
2 lbs Tortelloni
Parmesan cheese, freshly grate

Heat oil in a large pan.  Add celery, carrot, onion, garlic and cook about 5 minutes. Add meat and cook 10 minutes over medium heat, stirring occasionally.
Deglaze the pan with wine; let reduce.  Add tomatoes and remaining ingredients and stir. Simmer for about 1 hour more.
Toss the hot, drained pasta with the sauce.  Top with parmesan cheese.
Serve immediately.

(14 votes, average: 3.86 out of 5)

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