Yield: 4 servings
|3 ounces||Extra virgin olive oil|
|3 tablespoons||Garlic; freshly sliced|
|½ pounds||Broccoli florets; 1\"pieces|
|12 \N||Shrimp; peeled and deveined|
|\N \N||; (21-25 count)|
|10 ounces||White wine; chablis dry|
|1 pounds||Linguine pasta; pre-cooked|
|1 \N||3 ounce who butter; unsalted|
|1 \N||Lemon; freshly squeezed|
|⅛ cup||Fresh basil; chiffonade|
|⅛ cup||Italian parsley; chiffonade|
|\N \N||Salt; to taste|
|\N \N||Fresh black pepper; to taste|
|⅛ cup||Parmesan; reggiano|
Heat Extra Virgin Olive oil in a saute pan.
Add garlic; cook one minute until a lightly toasted golden brown color is achieved.
Add broccoli and shrimp and continue to saute 3-4 minutes over low heat; season with salt and pepper.
Add white wine, deglaze pan, and reduce liquid by half.
Add linguine pasta (Al dente) and warm; add lemon.
Finish pasta with butter, salt, pepper and cheese.
Place tossed pasta in a shallow bowl - pasta on the bottom, with shrimp and broccoli on the top. Garnish with shaved Parmesan.
Recipe is from Maggiano's Little Italy and was prepared by Chef Keith Brunell
MC formatted using NTS & MC Buster on 01/21/99 Recipe by: Chef Keith Brunell from Maggiano's Little Italy Converted by MM_Buster v2.0l.