Johnny's Basil Parmesan Pasta
recipe by Johnny Brunner

8 ozs. linguine, cooked and drained
3 Tbsps. butter or margarine
3 Tbsps. grated parmesan cheese
1 tsp. basil leaves
½ tsp. marjoram leaves (optional)
½ teaspoon garlic powder
¼ teaspoon salt
black pepper, to taste (optional)
¼ teaspoon garlic, chopped
(For ease of preparation, garlic may be purchased in jar, already chopped. It keeps indefinitely in refrigerator)
1 tsp. olive oil

Melt butter in microwave, covered, for approximately 20 seconds.
Combine melted butter, grated parmesan cheese, basil leaves, marjoram leaves, garlic powder, salt, black pepper, chopped garlic and olive oil. It will be a little thick, but it is okay.
Toss the mixture with the linguine.
Note: Do this step AFTER you have prepared Chicken, as instructed below, so sauce and pasta are warm.

For CHICKEN BASIL PARMESAN PASTA:
Cut chicken breasts into thick strips. Add
¼ cup cooking oil
1 tsp. chopped garlic 
2 tbsps. lemon juice.
Let marinate in refrigerator one hour.
Stir fry chicken in a frying pan and serve over above pasta recipe.

For SHRIMP BASIL PASMESAN PASTA: 
Prepare 15 to 20 fresh or frozen shrimp, removing tails. (If using frozen shrimp, defrost first by running under COLD water.)
Using the list above, melt butter and add  seasonsings, but NOT parmesan cheese, as it will be used later.
Add shrimp to mixture and marinate in refrigerator for about one hour.

Remove shrimp from marinade mixture with slotted spoon.
RESERVE marinade.
Saute shrimp on very low heat for about 15 minutes while you are cooking linguine.

Add parmesan cheese to reserved marinade and heat in microwave until hot.
Toss cooked linquine in heated marinade and top with sautéed shrimp.