The Secret Recipe Blog

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.

(4 votes, average: 4.75 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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