Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***basil butter***
   2      ounces        fresh basil leaves -- (about 2 bunches
  10      ounces        butter -- softened
                        - -- (2-1/2 cubes)
   1      teaspoon      minced garlic
     1/4  teaspoon      salt
     1/8  teaspoon      black pepper
   3      tablespoons   grated parmesan cheese plus
                        - additional for garnish
   1      tablespoon    grated Romano cheese
                        ***rest of dish***
   1      pound         fresh linguine or angel hair pasta
   1      pound         medium shrimp -- shelled

Preparation:

Remove any large stems from basil and wash leaves. Shake off excess water and dry with paper towel. Place in food processor; with 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 until 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 sauté' just until done, about 2 to 3 minutes. Serve over hot cooked pasta. Pass freshly grated parmesan cheese. SOURCE: General Mills' Olive Garden Restaurant Chai