Instructions

• Remove any large stems from 2 ounces fresh basil leaves. Rinse the basil, shake off excess water, and dry the leaves thoroughly with paper towels (or a salad spinner and then paper towels).
• Place the basil leaves in a food processor and process until finely chopped. If needed, process in two batches for uniform chopping. Transfer the chopped basil to a small bowl and set aside.
• Put 10 ounces softened butter in a small mixing bowl. Use an electric mixer (or a sturdy spoon) to beat the butter until smooth and pliable. Add 1 teaspoon minced garlic, 1/4 teaspoon salt, 1/8 teaspoon black pepper, 3 tablespoons grated Parmesan cheese, 1 tablespoon grated Romano cheese, and the chopped basil. Mix until evenly incorporated to make the basil butter.
• Bring a large pot of water to a boil and cook 1 pound linguine or angel hair pasta according to package directions until al dente. Before draining, scoop out and reserve about 1/2 cup of the pasta cooking water. Drain the pasta and keep it warm.
• Heat a large skillet over medium heat. Add the prepared basil butter and cook just until it melts and becomes hot and fragrant, taking care not to brown the butter.
• Add 1 pound peeled and deveined medium shrimp to the skillet in a single layer. Sauté the shrimp until they are opaque and cooked through, about 2 to 3 minutes total, turning once if needed.
• Add the hot, drained pasta to the skillet with the shrimp and basil butter. Toss gently to coat the pasta and shrimp with the sauce. If the sauce seems too thick, add reserved pasta water a tablespoon at a time until you reach the desired consistency.
• Serve immediately, sprinkling additional grated Parmesan cheese on top or serving extra Parmesan on the side for garnish.