Shrimp in Basil Butter

  • Yield: 4 servings


1/4cup torn gresh basil
1 1/2cups (3 sticks) butter, softened
1teaspoon minced garlic
1/4teaspoon salt
1/8teaspoon pepper, or to taste
1/4cup freshly grated Parmesan cheese
16ounces fresh linguini or angel hair pasta
1pound medium shrimp, peeled
-- Butter for sauteing


  1. Combine the basil, 1 1/2 cups butter, garlic, salt, pepper and cheese in a food processor and process until smooth.  Refrigerate, covered, for up to 3 days.  Cook the pasta using the package directions.  Saute the shrimp in butter in a large skillet for 2 to 3 minutes or until the shrimp turn pink.  Toss the butter mixture with the shrimp and pasta in a large bowl.

Recipe reprinted with permission from South Carolina Outdoor Press Association’s Wild Fare and Wise Words (Columbia, South Carolina, 2005).

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