Linguine shrimp aglio olio with broccoli

Yield: 4 servings

Measure Ingredient
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.

To Assemble

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.

Similar recipes